Ingredients
- 1 tbsp of olive oil
- 10 g of salted butter
- 1 large onion, roughly chopped
- 4 garlic cloves, finely chopped
- 2 medium carrots, grated
- 1 celery stick, finely chopped
- 20 g of fresh basil, roughly chopped, plus extra to serve
- 3 tbsp of tomato puree
- 2 tsp of sea salt
- 1 tsp of black pepper
- 500 g of lean beef mince
- 100 ml of red wine
- 2 tins of chopped tomatoes
- 200 ml of beef stock
- 500 ml of whole milk
- 30 g of parmigiano reggiano, finely grated
- 1 tbsp of worcestershire sauce
- 500 g of rigatoni (or your preferred choice)
- 100 g of cheddar cheese, grated
- 100 g of grated mozzarella
Method
Step 1
In a deep saucepan over a medium heat, add the olive oil, salted butter, onion and garlic and sauté gently for 5 mins or until turning translucent and beginning to soften.Step 2
Add the carrots, celery, basil, tomato puree, salt and pepper and cook for a further 8-10 mins.Step 3
Add the mince and brown off for 10 mins, then add the red wine to deglaze (to remove the residue stuck to the bottom) and mix well.Step 4
Add the chopped tomatoes, beef stock, whole milk, parmigiano reggiano and Worcestershire sauce and mix together. Season to taste. Cover and leave to simmer for 1 hr, then remove the lid to reduce for 30 mins on a low heat.Step 5
Preheat the oven to 170°C/150°C fan/gas 3.Step 6
Add the rigatoni to an ovenproof dish and then pour over the bolognese sauce and mix together.Step 7
Scatter the cheddar and mozzarella over the top and bake in the oven for 45 mins or until the pasta is tender, and the cheesy top is bubbling and golden.Step 8
Remove from the oven and leave to rest for 10 mins before serving with a handful of chopped basil, if you like.