Bolognese Rigatoni

INGREDIENTS
1 lb. ground beef
1/2 lb. italian sausage
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. carrot, chopped
1 T. garlic, chopped
1 can whole tomatoes (28 oz.)
1 c. red wine
1 c. whole milk
1/4 c. tomato paste
2 T. balsamic vinegar
1 t. kosher salt
1 t. dried oregano leaves
1 t. dried basil leaves
1/2 t. red pepper flakes
1 lb. dry rigatoni
1/2 c. mascarpone
1 c. chopped fresh parsley
Salt and pepper to taste

DIRECTIONS
Brown the meat (mince), drain and return to pan. Mince the onion, celery, carrot and garlic in a food processor, add to browned meat and cook until vegetables soften, about 5 minutes. Stir in the tomatoes, wine, milk, tomato paste, vinegar and seasonings; reduce heat to medium-low and simmer for 1 hour, stirring occasionally. Cook rigatoni according to package directions, drain. Finish the sauce with mascarpone, parsley, salt and pepper. Serve over cooked rigatoni

NOTES
I did not use italian sausage, I used 2 lb. ground beef
I probably had at least double the amount of veggies called for
I used 2 cans of diced tomatoes instead of the 1 can whole
I used 1 small can (6 oz.) of tomato paste, but added slowly as the sauce simmered for desired thickness
I couldn't find the mascarpone so I didn't finish with it
We served it over bow tie pasta the next day and Daryl preferred that over the rigatoni

Got this recipe from my Perfect Pasta (by Cuisine at Home) cookbook