Pork Bolognese with Rigatoni

Pork Bolognese with Rigatoni

1 cup small diced onion

1 cup small diced celery

1 cup small diced carrot

1 tbsp minced garlic

Olive oil

1.5 lbs ground pork

1.5 cups good red wine (Cabernet or Pinot)

Wassis Premium Steak Rub

Wassis Garlicky Rub

1 box rigatoni pasta

1 cup half-and-half

28 oz can Marzano tomatoes

1–2 tbsp tomato paste

Nutmeg to taste

1 tbsp honey

Instructions:

Cook vegetables in olive oil until tender. Add pork and brown.

Add wine and reduce until absorbed. Remove excess grease if needed.

Add crushed tomatoes, half-and-half, and tomato paste.

Reduce heat and simmer 20–30 minutes.

Add nutmeg and honey.

Stir in cooked pasta. Serve and add Parmesan if desired.

Note: Pasta was boiled with Napa Prime Rub in the water.