Rigatoni Bolognese

16 ingredients
4 steps

Ingredients

  • 1 None Spanish onion, coarsely chopped
  • 1 None carrot, coarsely chopped
  • 1 stalk celery, trimmed, coarsely chopped
  • 1 tbsp olive oil
  • 3 1/2 tbsp butter
  • 2 cloves garlic, minced
  • 2 None Italian sausages, casings removed
  • 18 oz ground veal and pork
  • 2 tbsp tomato puree
  • 1/2 cup dry white wine
  • 1/4 cup beef stock
  • 1 (15 oz) can crushed tomatoes
  • 2 tbsp finely chopped fresh basil leaves
  • 2 tbsp finely chopped fresh flat-leaf parsley leaves
  • 18 oz rigatoni
  • 1/4 cup coarsely grated Parmesan cheese

Directions

  1. 1
    In a food processor, pulse onion, carrot and celery until finely chopped.
  2. 2
    Heat oil and butter in a large saucepan over medium heat. Cook onion mixture and garlic, stirring occasionally, for 5 mins. Add sausage and ground meat. Cook, stirring, until meat is lightly browned. Add tomato puree and wine, stirring to combine. Bring to a boil then reduce heat and simmer for 2 mins. Add stock and tomatoes. Return to a boil then reduce heat and simmer for 20 mins, or until bolognese thickens. Stir in herbs.
  3. 3
    Meanwhile, cook pasta in boiling salted water until al dente. Drain.
  4. 4
    Divide pasta between serving bowls. Top with bolognese and sprinkle with Parmesan.

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