Family Rigatoni Bolognese
Ingredients
500g beef mince
500 g pork mince (you can substitute for beef)
4 large sticks of celery leaves removed and finely chopped
2 large white onions finely chopped
2 large carrots finely chopped
2 tbsp olive oil
3 large tbsp tomato paste
2x 400g tins crushed tomatoes or passata
2 x gel beef stock cubes (makes 4 cups)
1 cup red wine
1 tsp dried oregano (optional)
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
Salt and pepper to taste
Freshly grated parmesan cheese
1/2 cup milk
500g Rigatoni
Method
On a medium heat, add olive oil to your 4 or 7 Litre saucepan. Heat and stir the celery, carrot and onion until transparent, being careful not to brown or burn. Turn the temperature up and gradually add the mince, breaking it up as you go. Cook until separated and no longer pink. Add the tomato paste, tomatoes, wine and stock cubes. Bring to a simmer. Add and submerge your herbs, stirring together on a lower temperature until the mixture is lightly bubbling. I usually put the cover half on to let some of the liquid evaporate and bolognese reduce. Leave for at least 1-2 hours stirring occasionally until the sauce reduces and thickens into a rich texture. If still watery, remove the cover completely. Remove the rosemary and thyme sprigs as well as the bay leaves and discard. Stir in the milk to finish the sauce - this makes the bolognese super rich and creamy.
Boil the pasta until al dente, drain and add the sauce to the pasta. Add in some pasta water if needed. Serve with grated Parmesan cheese.
You should have plenty of leftover sauce which you can keep in your saucepan in the refrigerator for several days…. But I bet it won’t last!! Bon Appetit x