Saucy Italian Bolognese
with Rigatoni Pasta
- Gluten
- Milk
Traditionalists will tell you that Bolognese just ain’t right unless it’s made with pork and veal mince. 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.
Ingredients
1
brown onion
1
carrot
2 clove
garlic
1 packet
pork & veal mince
2 tin
diced tomatoes
1 tub
tomato paste
1 sachet
dried Italian herbs
1 packet
rigatoni pasta
(Contains: Gluten;)
1 block
Parmesan cheese
(Contains: Milk;)
½ bunch
parsley
Not included in your delivery
1 tbs
olive oil
2 tsp
sugar
½ cup
water
Utensils
Cooking Steps
To prepare the ingredients, finely slice the brown onion and finely chop the carrot (peeled) and parsley. Peel and crush the garlic, and finely grate the Parmesan cheese.
Heat the olive oil in a large frying pan over a medium-high heat. Add the brown onion 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 pork & veal 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.
Meanwhile, bring a large 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.
To serve, divide the rigatoni bolognese between bowls. Garnish with the remaining parsley and the grated Parmesan cheese.
