• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 500g veal mince

  3. 2 rashers bacon, diced

  4. 1 onion, peeled and quartered

  5. 1 carrot, chopped roughly

  6. 2 stalks celery, chopped

  7. 200g mushrooms, halved

  8. 4 cloves garlic, peeled

  9. 2 tbsp dried oregano

  10. 1 cup red wine

  11. 700ml bottle tomato passata

  12. 3 bay leaves

  13. 1 tbsp sugar

  14. Salt and freshly ground black pepper

  15. 500g rigatoni pasta

  16. cup grated parmesan, to serve

  17. Crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp oil in saucepan over high heat. Add mince and bacon and cook for 5 minutes, stirring occasionally. Transfer to bowl and set aside.

  2. Meanwhile, place onion, carrot, celery, mushrooms, garlic and oregano in food processor and pulse until finely chopped.

  3. Decrease heat to medium-high. Heat remaining oil, add vegetable mix and cook, stirring occasionally, for about 10 minutes.

  4. Add wine and boil rapidly for 5 minutes. Add passata, bay leaves, sugar, salt and pepper and return meat to pot. Bring to boil, reduce heat to low; cover and simmer gently for 30 minutes. Remove lid and cook for 20 minutes or until meat is tender and sauce has reduced slightly. Season to taste.

  5. Meanwhile, bring pan of salted water to the boil. Cook pasta for 11 minutes or until al dente. Drain.

  6. Serve pasta topped with ragu and parmesan, with crusty bread on the side, if desired.This hearty pasta is a great addition to any winter menu.


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