Pork and veal bolognese with rigatoni

Process onion, carrot and celery until finely chopped.

Heat the oil and butter in a large pan, cook the garlic and onion mixture, stirring occasionally, for about 10 minutes or until the vegetables are tender.

Meanwhile, squeeze the meat from the sausages. Add sausage meat and mince to the pan; cook, stirring, until browned lightly.

Add paste and wine, bring to the boil, simmer, uncovered, for 2 minutes. Add stock and puree, bring to the boil; simmer, uncovered, for 40 minutes.

Stir the herbs into sauce, simmer, uncovered, for a further 10 minutes or until almost all of the liquid has evaporated and sauce is thick. Season with salt and pepper.

Meanwhile, cook pasta in a large pan of boiling, well-salted water, uncovered, until just tender; drain.

Toss pasta with sauce and serve with grated parmesan cheese, if desired.

Sauce suitable to freeze. Pasta suitable to microwave.

Alternative: pork and veal bolognese Without the pasta, the sauce can be used to fill capsicums or eggplant. Halve six large capsicums and roast in a hot oven (220C/200C fan-forced) for 15 minutes. Fill with the mince mixture. Combine 2/3 cup each of grated parmesan and cheddar cheese; sprinkle the tops with the cheese. Roast for a further 20 minutes or until the capsicums are tender.

Photography by Brett Stevens.