Rigatoni Bolognese

Rigatoni Bolognese:

1/2 lb cooked and seasoned ground beef (salt, pepper, and Italian seasonings)
3 carrots, peeled and finely chopped
1 medium onion, finely chopped
1 red bell pepper, seeded and roughly chopped
2 cloves garlic
1/4 cup extra virgin olive oil
2 tsp fresh thyme leaves, finely chopped
1 tsp fresh oregano, finely chopped
2 tsp salt
1 teaspoon freshly ground black pepper
5 ounces shitake and cremini mushrooms, chopped
2 tbsp tomato paste
1/2 cup dry red wine (Syrah/Shiraz/Merlot/Cabernet) 
1/2 cup mascarpone cheese (you can also use cream cheese, or ricotta cheese)
1/2 fresh parsley, chopped (or basil)
1 pound rigatoni
1/2 cup Shredded Parmesan cheese and for garnishing

First cook the ground meat (season well). You can omit the meat if you are a vegetarian. Tastes just as good.

Bring a large pot of water to a boil.

In a food processor add the carrots, onions, bell peppers, and garlic and pulse several times (5 to 7 times) until the vegetables are finely chopped, yet still chunky.

Heat the olive oil in a large skillet over medium heat. Add the chopped vegetables, thyme, oregano, salt, and pepper. Cook until the vegetables become soft, about 5 minutes. Add the mushrooms and tomato paste, and continue cooking until the mushrooms become soft, about 5 minutes. Then add the cooked ground beef and cook on low for another 2 minutes.

At this time, add the pasta to the boiling water and cook according to the directions on the package (approximately 9-11 minutes).

Pour the red wine into the skillet. Bring to a boil, reduce the heat to low, and continue cooking until half of the liquid has been reduced, about 5-10 minutes. Stir in the mascarpone cheese.

Drain the pasta when it is done cooking, making sure to reserve a 1/2 cup of pasta water. Add the pasta to the skillet and toss (or toss the pasta in a large serving bowl and pour the vegetables and the beef over the top, and mix well. (If additional moisture is needed, add the reserved pasta water to the skillet.)

Toss with the fresh chopped basil and garnish with the grated Parmesan cheese. (inspired by a Giada De Laurentiis recipe)