"Yummy rigatoni spag bol cooked in red wine"
Rigatoni Bolognese
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Prep time 5mins
Cook time 50mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 box rigatoni
- 1/3 pound ground beef
- 1 finely chopped onion
- 2 large garlic, crushed
- 2 cans plum tomatoes
- 1 heaping tablespoon tomato puree
- 1 1/2 cups red wine
- 1 pack quartered mushrooms
- 1 stick sliced celery
- 1 sliced carrot
- 1 tablespoon fresh basil, chopped (or 1 tsp dried basil)
- 1 teaspoon oregano
- 1 teaspoon crushed chillies
- Grated Parmesan to garnish
- Salt and pepper to taste
Method
Step 1
Heat oil in a pan, then soften the onion on a low-medium heat for at least 5 minutes. The longer you cook it, the sweeter the onion will be. Add garlic and cook for a further minute.
Step 2
Increase the heat. Add the mince and cook until brown.
Step 3
Add the celery, carrot, mushrooms, plum tomatoes. Stir and cook for 5 minutes.
Step 4
Add the wine, basil, seasoning and stir. Leave to simmer for 30/40 minutes to get a nice concentrated sauce.
Step 5
While the sauce reduces, cook pasta in a pan of salted water according to packet instructions. If the sauce is looking dry, add a couple of spoonfuls of the pasta water to it.
Step 6
The traditional Italian way is to mix the drained pasta into the sauce so each piece is well coated.
Step 7
Serve with a sprinkle of Parmesan on top.