AuthorJaredCategory

Ingredients

 olive oil
 1 carrot
 2 garlic cloves
 1 tsp parsley
 250 g pork & veal mince
 400 g diced tomatoes
 1 ½ tbsp red wine
 2 tbsp balsamic vinegar
 2 tbsp tomato paste
 1 tsp sugar
 200 g rigatoni pasta
 50 g parmesan cheese

Method

1

Heat a drizzle of oil in a medium frying pan over a medium-high heat. Add carrot and cook, stirring, for 7-8 minutes until soft. Add garlic and parsley and cook for a further minute until fragrant. Add the mince and cook for 5 minutes until browned. Add diced tomatoes and red wine and bring to the boil. Stir through balsamic vinegar, tomato paste and sugar. Cover with a lid and simmer over a low heat for 15 minutes, until it thickens slightly. Season with salt and pepper.

2

Meanwhile, bring a large saucepan of salted water to the boil. Add rigatoni pasta and cook for approximately 10 minutes, stirring regularly. Drain. Return to the pot and stir through the sauce. Garnish with parmesan cheese when serving.

Ingredients

 olive oil
 1 carrot
 2 garlic cloves
 1 tsp parsley
 250 g pork & veal mince
 400 g diced tomatoes
 1 ½ tbsp red wine
 2 tbsp balsamic vinegar
 2 tbsp tomato paste
 1 tsp sugar
 200 g rigatoni pasta
 50 g parmesan cheese

Directions

1

Heat a drizzle of oil in a medium frying pan over a medium-high heat. Add carrot and cook, stirring, for 7-8 minutes until soft. Add garlic and parsley and cook for a further minute until fragrant. Add the mince and cook for 5 minutes until browned. Add diced tomatoes and red wine and bring to the boil. Stir through balsamic vinegar, tomato paste and sugar. Cover with a lid and simmer over a low heat for 15 minutes, until it thickens slightly. Season with salt and pepper.

2

Meanwhile, bring a large saucepan of salted water to the boil. Add rigatoni pasta and cook for approximately 10 minutes, stirring regularly. Drain. Return to the pot and stir through the sauce. Garnish with parmesan cheese when serving.

Traditional Pork & Veal Rigatoni Bolognese