- 100ml extra virgin olive oil, plus extra
- 1 small brown onion, finely diced
- 4 garlic cloves, finely sliced
- 2 small carrots, finely sliced
- 3 celery stalks, sliced and leaves chopped
- 500g pork and veal mince
- 200ml red wine
- salt flakes and freshly ground black pepper
- 2 fresh bay leaves
- ½ whole nutmeg, finely grated
- 2 tbsp tomato paste
- 2 x 400g cans crushed tomatoes
- 2 handfuls basil leaves
- 500gr pkt Rigatoni, cooked according to packet directions
- Parmesan, finely grated to serve
- Olive oil
Place a large heavy based stockpot over heat and add oil.
Add the onion and garlic, stir and cook for around 5 minutes until softened. Then add the carrot, celery and celery leaves and cook, stirring frequently, for approx 10 minutes until the vegetables are sticky and nicely caramelised.
Add the mince by crumbling it into the pan gradually with your hands and stirring it through as it browns. Once all the meat is browned, add the wine and simmer for a couple of minutes, lifting any caramelised bits off the base of the pan with a wooden spoon.
Season with salt and pepper and add the aromatics – bay leaves and nutmeg.
Add tomato paste, tomatoes and a tomato can of water to the pan and cook over low heat for a further 2 hours or so.
Adjust the seasoning if necessary. The sauce can be used immediately, kept in the refrigerator for 2-3 days or frozen ready for use a t a later date.
Stir the sauce through the prepared rigatoni pasta, tear in the basil and toss through. Add a handful of grated Parmesan cheese and a splash of olive oil, toss through again and serve with plenty of grated cheese on the side.