Even if you’re in a hurry, cooking the various elements in several frying pans means you can still make this delicious bolognaise-style ragu. If you have more time, simmer the ragu in a saucepan for up to an hour, which will give an even richer taste.
Prep time: 5 minutes
Cooking time: 25 minutes
- 2 tablespoons olive oil
- 3 garlic gloves, finely chopped
- 1 OXO Rosemary & Red Wine Herbs & More
- 2 x 400g tins chopped tomatoes
- 1 OXO Rich Beef with Onion & Rosemary Stock Pot, made up with 500ml boiling water
- 2 onions, finely chopped
- 400g beef mince
- 400g rigatoni
- Sea salt and freshly ground black pepper
- Freshly shaved parmesan, to serve
- Heat 1 tablespoon of the oil in a large frying pan and add the garlic. Fry for a minute, then add the OXO Rosemary & Red Wine Herbs & More, tomatoes and OXO stock. Stir well, then bring to the boil and allow the sauce to bubble away over a medium heat.
- Meanwhile, heat another 1 tablespoon of the oil in a second large frying pan and add the onions. Fry over a medium heat for 5 minutes, until browned around the edges, then tip int the tomato sauce.
- Heat the remaining 1 tablespoon of oil in the frying pan used for the onions and, working in batches, fry off the mince for about 10 minutes until nicely bronzed all over, breaking it up well with a wooden spoon as you go. Tip into the tomato sauce and simmer for 10-1 minutes until well reduced.
- Meanwhile, bring a large pan of salted water to the boil and cook the rigatoni until al dente, according to the packet instructions (about 10-12 minutes). Drain, reserving a ladleful of the pasta water.
- Stir the pasta through the ragu, then taste and add salt and pepper to taste, stirring in a little of the reserved pasta water to loosen the sauce if needed. Serve sprinkled with Parmesan shavings, if using.
Credit: OXO Cookbook, Pasta, Page 92