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Italian Bolognese

Italian Bolognese

with Rigatoni & Parmesan Cheese

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Enjoy this trip back to the old country with a dish that’s as comforting as a hug from Nonna in the kitchen and as familiar as a glass of red wine. We’ve subbed in delicious rigatoni instead of spaghetti for this dish - it’s perfect for catching every little bit of delicious sauce!

Allergens:GlutenMilk

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Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1

brown onion

1 stalk

celery

1

carrot

2 clove

garlic

1 bunch

parsley

1 packet

beef mince

2 tin

diced tomatoes

1 tub

tomato paste

2 tsp

dried Italian herbs

1 packet

rigatoni pasta

(ContainsGluten)

1 block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

2 tsp

sugar

½ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3350 kJ
Fat17.9 g
of which saturates6.7 g
Carbohydrate104 g
of which sugars13.4 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium271 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Pan
Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely chop the brown onion, celery, carrot (peeled) and parsley. Peel and crush the garlic. Grate the Parmesan cheese.

2

Heat the olive oil in a large 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, dried Italian 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 or until the sauce thickens slightly. Stir through half of the parsley and season to taste with salt and pepper.

3

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 together. Drain. Stir the drained rigatoni through the bolognese sauce to coat well.

4

Divide the rigatoni bolognese between bowls. Garnish with the remaining parsley and the grated Parmesan cheese.