Main content

Rigatoni with Traditional Pork Bolognaise



  • 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

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Rigatoni with Traditional Pork Bolognaise.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings