2 pounds ground veal
1/2 cup extra-virgin olive oil
1 clove garlic, minced
1 medium onion, minced
1 carrot, minced
4 stalks celery, minced
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
5 1/2 cups canned tomatoes, hand crushed
1 cup red wine
1 cup water
2 cups veal stock
1/2 cinnamon stick
1/4 teaspoon crushed red pepper
Salt and freshly ground black pepper, to taste
1 1/2 pounds rigatoni
1 teaspoon butter
4 ounces heavy cream
1/4 cup grana Padano, grated (optional)
To make the sauce: In a large skillet, cook the ground veal by breaking it into small pieces and cooking until lightly brown. Drain the fat and set cooked veal aside.
In a large pot, add the olive oil, garlic, onion, carrot, and celery, and sauté until the vegetables are translucent in color, about 6 to 8 minutes.
Add the basil, parsley, tomatoes, red wine, ground veal, water, veal stock, and cinnamon stick. Stir until well combined with the vegetable mixture. Season with the crushed red pepper, salt, and black pepper to taste. Bring to a soft boil and let simmer, uncovered, for 30 to 45 minutes.
Meanwhile, in a large pot of salted boiling water, cook the rigatoni until al dente. When the sauce is finished cooking, stir in the butter and heavy cream, and continue to let simmer for an additional 5 to 10 minutes.
Drain the rigatoni and add the pasta to the sauce pot to finish cooking. Remove from the heat and stir in the cheese. Serve immediately.