Pork And Veal Bolognese With Rigatoni
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Process onion, carrot and celery until finely chopped.
Heat the oil and butter in a large pan, cook the garlic and onion mixture, stirring occasionally, for about 10 minutes or until the vegetables are tender.
Meanwhile, squeeze the meat from the sausages. Add sausage meat and mince to the pan; cook, stirring, until browned lightly.
Add paste and wine, bring to the boil, simmer, uncovered, for 2 minutes. Add stock and puree, bring to the boil; simmer, uncovered, for 40 minutes.
Stir the herbs into sauce, simmer, uncovered, for a further 10 minutes or until almost all of the liquid has evaporated and sauce is thick. Season with salt and pepper.
Meanwhile, cook pasta in a large pan of boiling, well-salted water, uncovered, until just tender; drain.
Toss pasta with sauce and serve with grated parmesan cheese, if desired.
Sauce suitable to freeze. Pasta suitable to microwave.
1 medium (150g) brown onion, chopped coarsely
1 medium (120g) carrot, chopped coarsely
1 stick (150g) celery, chopped coarsely
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
2 (160g) Italian sausages
500g pork and veal mince
1 tablespoon tomato paste
½ cup (125ml) dry white wine
1 cup (250ml) beef stock
425g can tomato puree
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
salt and freshly ground black pepper
500g rigatoni pasta
Toegevoegd door: Cristina Nascimento
geraadpleegde: 2168 X
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