Rigatoni with Bolognese Sauce

This is a dish for a special occasion when you want to splurge or just because you have a taste for it.... Lots of fresh herbs.. yum

ingredients

Bologonese Sauce:
1 tbs, plus 1/4 cup extra-virgin olive oil
1 lb lean ground beef
1 tsp salt
Freshly ground pepper
2 cloves garlic
1 shallot
1/2 cup dry red wine
5 lbs Roma tomatoes, peeled seeded, finely chopped, or 3 cans(28 oz each) crushed tomatoes
3 tbs sugar
2 tbs tomato paste
4 sprigs parsely
2 each: rosemary sprigs, basil sprigs, bay leaves
1 sprig oregano
1 tsp whole black peppercorns
1 each, finely diced: onion, carrot, celery rib, fennel
2 cups homemade or 1 can(14 1/2 oz) chicken broth
1/2 tsp red pepper flakes, opt
To finish:
6 tbs unsalted butter
1 cup homemade or canned chicken broth
1 tsp minced fresh oregano leaves
1 lb dried rigatoni, cooked al dente to package directions
3 tbs minced fresh parsely leaves
1/4 cup plus 2 tbs freshly grated Parmesean cheese
Shaved Parmesean cheese, optional

directions

1
1. For the sauce, heat 1 tbs of the olive oil in a Dutch oven or large heavy pot over medium-high heat. Add the beef;cook breaking up the meat into small pieces, until lightly browned, about 7 minutes. Season with 1/2 tsp of salt and pepper to taste. Add the garlic and shallot;cook until softened about 3 minutes
2
2. Stir in the wine; scrape to dissolve any browned bits on the bottom of the pan. Simmer until the wine has almost completely evaporated, about 7 minutes. Stir in the tomatoes, sugar, and tomato past. Tie the herbs and peppercorns with kitchen string; add to pan. Heat to a boil; reduce heat to simmer. Cook, stirring often 45 minutes.
3
3. Meanwhile, heat the remaining 1/4 cup olive oil in a small skillet over medium-high heat: add the onion and carrot. Cook 1 minute; stir in celery. Cook until onion are translucent; about 2 minutes. Season with remaining 1/2 tsp salt and pepper to tast; set aside. Remove the seasoning sachet from the sauce; stir in the onion mixture and broth. Cook stirring occasionally, until thick, about 30 minutes. Stir in red pepper flakes
4
4. To finish, melt the butter in a large skillet over medium heat. Stir in half of the Bolognese sauce. (Set aside remaining sauce to cool completely; freeze for another meal) Stir in the broth and oregano. Adjust season if necessary.
5
5. Add the cooked rigatoni to the hot Bolognese sauce. Stir to combine; stir in the parely and grated Parmesean. Divide the pasta among six pasta bowls; garnish with Parmesean shaving, if desired.