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Rigatoni Bolognaise

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Prep
—
Cook
—
Total
10 min
Calories
730
Protein
56g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 500 g 5% Beef Mince
  • 500 g 5% Pork Mince
  • 2 Carrots
  • 2 Onions
  • 3 Sticks of Celery
  • 6 cloves of Garlic
  • 3 Sprigs of Rosemary
  • 2 Bay leaves
  • 1 Can of Chopped Tomatoes
  • 500 g Bone Broth or Stock (Chicken or Beef)
  • 300 g Milk
  • 60 g Olive Oil
  • 175 g Red Wine

Cook

Method

  1. 6 Dashes Worcestershire Sauce
  2. 500g Rigatoni
  3. 60g Parmesan
  4. Salt & Pepper
  5. Salt
  6. Preheat the over to 160C.
  7. Prep the veggies. Slice the garlic. Then Finely dice the carrot, onion and celery, you can pulse this in a food processor if you’d like. I love a nice dice.
  8. Set a large pan over a medium heat. Add 1/2 of the olive oil to the pan and, working in batches, brown the mince and break it up. Once coloured, remove from the pan using a spoon and set aside.
  9. In the same pan, over a medium-low heat, add the dice carrot, onion and celery to the leftover fat (add additional oil if necessary). Cook for 8-10 minutes until caramelised and jammy, if the bottom catches, just drop some water into the pan and scrape up the pan bits. Add the garlic and cook for further 2 minutes.
  10. Deglaze the pan with the red wine and reduce by half. Add the meat, tomatoes, herbs, milk, stock and Worcestershire sauce to the pan and mix well. Bring the pan back to a simmer, cover with a lid and pop in the over for 2.5 hours.
  11. When the ragu is nearly done, bring a large pan of salted water to the boil. Cook the pasta ardent, 2-3 minutes less than packet instructions. This will help maintain the quality when we reheat it. Grate all the parmesan into a container and set aside.
  12. Mix everything together, season with salt and a ton of black pepper.
  13. Box everything up and pop in the fridge. When ready to eat, microwave a single container for 90 seconds or until nice and hot. Cover with 10g of Parmesan and enjoy! You can cook the pasta each night if that works better for you and just keep the ragu in the fridge.