Beef Rigatoni Bolognese
- Gluten
- Milk
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!
Ingredients
1
brown onion
2 stalk
celery
1
carrot
2 clove
garlic
500 g
beef mince
2 tin
diced tomatoes
2 tbs
tomato paste
2 tsp
Dried Herbs
½ bunch
parsley
500 g
rigatoni pasta
(Contains: Gluten;)
1 block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
2 tsp
sugar
½ cup
water
Utensils
Cooking Steps
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.
