HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Rigatoni Bolognese
Beef Rigatoni Bolognese

Beef Rigatoni Bolognese

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If you haven’t tried bolognese with tubular rigatoni before, we think you’ll be pleasantly surprised. This pasta is perfectly designed to catch all of that beautiful sauce. Together with a classic base of onion, carrot,celery and garlic, it’s easy to see how this classic dish has become so ubiquitous. Following tradition certainly pays off here – this authentico pasta is perfecto!

Tags:Nut FreeKid FriendlyKid Friendly

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Preparation Time35 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people


brown onion

2 stalk




2 clove


500 g

beef mince

2 tin

diced tomatoes

2 tbs

tomato paste

2 tsp

dried herbs

½ bunch


500 g

rigatoni pasta


1 block

Parmesan cheese


Not included in your delivery

1 tbs

olive oil

2 tsp


½ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3310 kJ
Fat17.9 g
of which saturates6.7 g
Carbohydrate103 g
of which sugars12.3 g
Dietary Fibre0 g
Protein49.5 g
Cholesterol0 mg
Sodium274 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely chop the brown onion, celery, carrot (peeled) and parsley. Peel and crush the garlic.


Heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion, celery, and carrot and cook, stirring, for 7-8 minutes or until soft. Add the garlic and cook for a further 1 minute or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add the diced tomatoes and bring to the boil. Stir through the tomato paste, sugar, Italian dried herbs and water. Cover with a lid and simmer over a medium-low heat for 15 minutes. Remove the lid and cook, uncovered, for a further 5 minutes, until it thickens slightly. Stir through half of the parsley and season to taste with salt and pepper.


Meanwhile, bring a pot of salted water to the boil. Add the rigatoni pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the rigatoni does not stick. Drain. Return to the pot and stir the bolognese sauce through the rigatoni to coat well.


Divide the rigatoni bolognese between bowls. Garnish with the remaining parsley and grate the Parmesan cheese over the sauce.