Rigatoni bolognaise
8
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Rigatoni pasta with pork and veal bolognaise and served with a rocket and parmesan salad
Ingredients
Oil spray
1 x 3 second spray(s)
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Fresh basil
1 tbs, (4 basil leaves)
Veal mince
200 g
Lean pork mince
200 g
Canned diced tomatoes
800 g, (2x400g can)
Dry pasta
240 g, (rigatoni)
Rocket
80 g
Shaved parmesan cheese
⅓ cup(s), (25g)
Balsamic vinegar
2 tsp
Low-fat ricotta cheese
50 g
Instructions
1
Heat half the oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and basil and cook, stirring, for 30 seconds or until fragrant. Add mince and cook, breaking up lumps, for 5 minutes or until browned. Stir in tomatoes and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until reduced by half. Season with salt and freshly ground black pepper.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain, then add to bolognaise mixture, tossing well to combine. Place rocket and parmesan in a large bowl and drizzle with balsamic vinegar and remaining olive oil. Crumble ricotta over rigatoni bolognaise, then serve with salad.
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