Pork & Veal Rigatoni Bolognese
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.
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Ingredients
1
brown onion
1 stalk
celery
1
carrot
1 clove
garlic
250 g
pork & veal mince
1 tin
diced tomatoes
1 tbs
tomato paste
2 tbs
parsley
200 g
rigatoni pasta
(Contains Gluten;)
25 g
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
1 tbs
red wine
1 tsp
sugar
Nutritional Values
Utensils
Instructions
To prepare the ingredients, finely chop the brown onion, celery, carrot (peeled), garlic (peeled) and parsley. Grate the Parmesan cheese.
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 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 tomato paste and sugar. 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 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 Parmesan cheese.