Name: Rigatoni bolognese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 brown onion, chopped coarsely; 1 carrot, chopped coarsely; 1 trimmed celery stalk, chopped coarsely; 1 tablespoon olive oil; 50 gram butter; 2 clove garlic, crushed; 2 italian-style sausages; 500 gram veal and pork mince; 2 tablespoon tomato paste; 1/2 cup (125ml) dry white wine; 1/4 cup (60ml) beef stock; 425 gram can crushed tomatoes; 2 tablespoon finely chopped fresh basil; 2 tablespoon finely chopped fresh flat-leaf parsley; 500 gram rigatoni; 1/4 cup (20g) coarsely grated parmesan

Rigatoni bolognese

Rich bolognese sauce, replete with sausage, pork and veal, is perfectly paired with al dente rigatoni tubes.

Ingredients

1 brown onion, chopped coarsely

1 carrot, chopped coarsely

1 trimmed celery stalk, chopped coarsely

1 tablespoon olive oil

50 gram butter

2 clove garlic, crushed

2 italian-style sausages

500 gram veal and pork mince

2 tablespoon tomato paste

1/2 cup (125ml) dry white wine

1/4 cup (60ml) beef stock

425 gram can crushed tomatoes

2 tablespoon finely chopped fresh basil

2 tablespoon finely chopped fresh flat-leaf parsley

500 gram rigatoni

1/4 cup (20g) coarsely grated parmesan

Method

1.Blend or process onion, carrot and celery until chopped finely.

2.Heat oil and butter in large saucepan; cook onion mixture and garlic, stirring occasionally, 5 minutes.

3.Meanwhile, squeeze filling from sausages; discard casings. Add sausage filling and mince to pan; cook, stirring, until meat is browned lightly.

4.Add paste to pan with wine, stirring to combine; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes. Add stock and undrained tomatoes; return to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until bolognese thickens. Stir in herbs.

5.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

6.Divide pasta among serving bowls, top with bolognese; sprinkle with parmesan.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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