Karen Martini’s Bolognese
- In a heavy bottomed pot, heat 80ml olive oil and add the garlic, onion, celery, and cook until softened, about 10 minutes, stirring intermittently. Season with pepper and nutmeg.
- Add 2 sprigs of rosemary and 2 bay leaves.
- In a large fry pan, heat 60ml oil over high heat, sear the pork well on all sides, seasoning with salt as you go. You may need to do this in batches and add a little more oil if needed. Brown off the mince too.
- Add the meat to the garlic, onion pot and stir in tomato paste, red peppers, wine, tinned tomatoes and stock. Grind in some more pepper and a touch more salt.
- Stir and bring to a bubble, reduce the heat to low, cover and leave to simmer for 2- 2&1/2 hours, stirring occasionally and checking there is enough liquid. Add a splash of water if it looks a little dry. The ragu is ready when the meat is falling apart and the sauce is thick and silky. When it reaches this stage, stir vigorously to break the meat up a little.
- Cook the rigatoni in salted boiling water as per packet instructions, drain.
- Remove the sauce from the heat. Gently toss the ragu through the pasta, add cheese and toss again. Serve with Always Fresh Pasta Olives scattered over the top and a drizzle of oil.
- Great for lunch or dinner
- Take to work
- Freeze for later