Rigatoni bolognese

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

  • 35 mins cooking
  • Serves 4
  • Print


Rigatoni bolognese
  • 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
  • 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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