

Pipette Rigate with Creamy Bolognese Sauce and Peas
3 lb. Barilla® Pipette Rigate
4½ cups heavy cream
2 cups Parmigiano Reggiano, grated
For the Bolognese sauce:
½ lb. ground pork
1½ ea. carrots
3 oz. pancetta
½ cup white wine
3 tbsp. tomato paste
Bolognese sauce
3 cups peas
3 tbsp. butter
1 lb. ground beef
1 ea. celery stalk
1 ea. onion
3 tbsp. pancetta
salt and pepper, to taste
4½ cups water