Karen Martini’s Ragu Rigatoni
A twist on traditional ragu with some extra special ingredients making this dish next level bolognaise.
Cooking Time: 2 hours 45 minutes. Preparation time 20 minutes. Makes: 2 serves with sauce leftover for later
- 180ml Extra Virgin Olive Oil
- 4 cloves garlic, finely chopped
- 2 brown onions, finely chopped
- 2 stalks celery very finely diced
- 2&1/2 Tbsp tomato paste
- 1 jar of Always Fresh Fire Roasted Red Pepper Strips, drained
- 150 ml red wine
- 12 nutmeg grated
- freshly ground black pepper
- 2 fresh bay leaves
- 2 sprig of rosemary
- 400g pork neck, cut into large dice
- 2 x 400g cans crushed tomatoes
- 500ml beef stock
- 200g Rigatoni pasta
- 2x 50g pkt Always Fresh Pasta Olives
- 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