Quick & Easy

Rigatoni bolognese

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



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.

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