The Special Rigatoni Pasta with Minced Lamb and Beef is more than just a hearty main course—it’s a dish rooted in family tradition, seasonal indulgence, and the comforting richness of Italian-inspired cuisine. This recipe, lovingly passed down from my mom, has long held a place of honor at the holiday table in our home. It’s not something we prepare every week, or even monthly—it’s special, reserved for those times of year when family gathers, hearts warm, and the air fills with both laughter and the savory aroma of something truly nourishing cooking on the stove.
The combination of ground lamb and short rib ground beef makes this dish distinct from your everyday pasta fare. Lamb, with its slightly gamey earthiness, brings depth and complexity, while the beef lends richness and tenderness. When paired together, their flavors meld into one luxuriously robust meat sauce, especially after being slowly braised with fresh herbs like thyme and bay leaves. These herbs not only enhance the flavor of the meat but also contribute a rustic, Mediterranean feel that nods to the Italian roots of the recipe.
One of the hallmarks of Italian cooking is the culinary trinity of onions, carrots, and celery—often referred to as “soffritto.” These diced vegetables are gently sautéed in olive oil until they lose their sharpness and become sweet and mellow. From there, the dish is deglazed with a good bottle of red wine, introducing a hint of acidity and fruitiness that balances the richness of the meat. As the sauce cooks low and slow in the oven, the wine and water reduce with the tomato paste into a thick, savory braising liquid that coats every inch of pasta it touches.
A touch of mascarpone at the end lends a creamy finish to the sauce, mellowing any sharp edges and giving the dish a luxurious mouthfeel. This luscious sauce is tossed with al dente rigatoni—its ridges capturing the meat and vegetables with every bite—and then garnished with freshly grated Parmesan and a hint of Italian parsley for brightness.
This dish is perfect for chilly winter nights, especially around Christmas or New Year’s, when people crave hearty, comforting meals that feed both the body and soul. There’s something so satisfying about preparing a sauce that simmers in the oven, giving your home that unmistakable aroma of slow-roasted meat, wine, and herbs. It’s the kind of dish that invites second helpings and long conversations around the dinner table.
For me, this recipe is a celebration—not just of rich flavors, but of family, memory, and togetherness. Every time I cook it, I’m reminded of my mom working effortlessly in the kitchen during the holidays, and of how food connects generations through tradition. Whether you’re making this for the first time or adding it to your own festive menu, the Special Rigatoni Pasta with Minced Lamb and Beef brings something timeless to the table.
Special Rigatoni Pasta With Minced Lamb and Beef
Ingredients
1 pound ground lamb (minced lamb) - lean- 1 pound ground beef (minced beef) - short rib
- 2 sprigs thyme
- 2 tablespoons salt
- ½ tablespoon ground black pepper
- ½ tablespoon red pepper flakes - crushed
- 2 tablespoons olive oil
- 1 cup yellow onion - diced
- 1 cup carrots - diced
- 1 cup celery stalks - diced
- ¼ cup garlic - shaved
- ½ cup tomato paste
- 1 bottle red wine
- 3 cups water
- 4 small bay leaves
- ½ cup mascarpone cheese
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Season meat with salt, pepper, and crushed red pepper, then bake at 425 degrees Fahrenheit for 12 to 15 minutes until dark brown colour.
- Sauté on olive oil onion, carrots, celery and garlic until thoroughly cooked.
- Deglaze vegetables with red wine and add meat, thyme leaves, bay leaves and water.
- Braise at 375 degrees Fahrenheit for 30 minutes; adding water is needed.
- Once the meat is fork-tender and sauce is hearty in flavour, add mascarpone cheese and discard thyme stems and bay leaves.
- Rest sauce for at least 20 minutes before serving and add salt and pepper to taste.
- Toss 2 cups of sauce and meat into 8 ounces of cooked rigatoni pasta and add Parmesan cheese to taste with a lite sprinkle of chopped fresh Italian parsley.
