Traditional Pork & Veal Rigatoni Bolognese

Heat the olive oil in a medium 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 parsley stalks and cook for a further 1 minute or until fragrant. Add the pork and veal mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add the diced tomatoes and red wine and bring to the boil. Stir through the balsamic vinegar, tomato paste and sugar (to taste). 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 leaves and season to taste with salt and pepper.

Meanwhile, bring a large saucepan of salted water to the boil. Add the rigatoni 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. Tip: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!