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Rigatoni with Traditional Pork Bolognaise


  • 2 tbsp olive oil

  • 40g (1½ oz) butter

  • 1 onion, finely chopped

  • 1 celery stick, finely chopped

  • 1 carrot, finely diced

  • 250g (9 oz) lean minced pork

  • 200ml (7fl oz) full-bodied red wine such as Montepulciano d’Abruzzo

  • 400g (14 oz) can of chopped tomatoes

  • 2 tbsp chopped fresh tomatoes

  • 2 tbsp chopped fresh flat-leaf parsley

  • A little flour, mixed to a paste with water

  • 350g (12 oz) rigatoni

  • Salt and freshly ground black pepper

  • Freshly grated Parmesan cheese, to serve


  • 1.

    Heat the oil and butter in a deep pan, add the onion, celery and carrot and stir well. Cook over a gentle heat for 5 minutes, until just beginning to soften

  • 2.

    Increase the heat and add the minced pork. Cook for 10 minutes, stirring constantly for the first 3 minutes to break up the lumps. Add the red wine and simmer for 3 minutes

  • 3.

    Stir in the tomatoes and season well with salt and pepper. Partially cover and cook over a low heat for 1 hour, stirring occasionally, until the meat and vegetables are very tender and the juices have thickened. Stir in the parsley. If the sauce isn’t thick enough, ass a little flour and water paste and cook for a further 5-10 minutes

  • 4.

    Bring a large pan of salted water to a rolling boil. Add the rigatoni, stir and return to a gentle rolling boil. Cook for 10-12 minutes, until al dente, then drain. Add the paste to the sauce and mix well. Serve in deep bowls with a sprinkling of Parmesan

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