Lighter Penne Rigate Bolognese

Directions

1. In 6 to 8-quart, heavy-bottomed saucepan, heat olive oil over medium heat. Add onion, carrot, celery and garlic. Cook about 10 minutes or until vegetables are translucent and soft but not browned, stirring occasionally.
2. Add ground beef and pork to vegetable mixture. Cook over medium-high heat 10 minutes or until browned, stirring frequently to keep meats from sticking together. Drain off excess fat. Add tomato paste, wine, beef stock and red pepper flakes; simmer over medium heat 30 minutes.
3. Add crushed tomatoes and Italian seasoning. Continue simmering 30 minutes, stirring occasionally. Remove from heat
4. Meanwhile, cook pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining.
5. Add pasta to pan with Bolognese sauce. Stir until evenly coated, adding some of reserved cooking liquid, if needed, to thin out sauce. Season with salt and pepper, as desired.
6. Divide pasta among bowls. Top with dollop of part-skim ricotta cheese and garnish with fresh basil, if desired.