Ingredients

The following ingredients have 5 Servings
  • 125 ml olive oil (½ cup)
  • 500 gm coarsely minced beef (medium fat)
  • 300 gm coarsely minced pork (medium fat)
  • 1 carrot, diced
  • 1 onion, chopped
  • 1 small celery stalk, diced
  • 1 finely chopped garlic (about 3 cloves)
  • 125 gm tomato paste
  • 250 ml dry red wine (1 cup)
  • 2 thyme sprigs
  • 1 fresh bay leaf
  • 1 small cinnamon quill
  • 2 cloves
  • 750 ml chicken stock (3 cups)
  • 500 gm dried rigatoni
  • Grated parmesan, to serve

Instruction

  • Heat a large saucepan over medium-high heat, add oil, then minced meats and cook, stirring occasionally, until browned (5-8 minutes). Reduce heat to medium, add vegetables and garlic, and sauté until soft (5-6 minutes). Add tomato paste and stir until colour deepens (2-3 minutes), then deglaze pan with wine until almost completely reduced (5-6 minutes). Meanwhile, tie herbs and spices in a piece of muslin with string to form a bundle, then add to pan along with stock, season to taste and simmer uncovered over low heat until sauce thickens (1-1½ hours). Discard spice bag and season to taste.
  • Cook rigatoni in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving a little pasta water. Add rigatoni to ragù and toss to coat, adding a little pasta water to thin the sauce as preferred. Serve scattered with parmesan.