Ingredients
20 total- 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
8 stepsStep 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.