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Photo of Rigatoni bolognaise by WW

Rigatoni bolognaise

Total Time
50 min
20 min
30 min
Rigatoni pasta with pork and veal bolognaise and served with a rocket and parmesan salad


Oil spray

1 x 3 second spray(s)

Brown onion

1 large, finely chopped


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)


80 g

Shaved parmesan cheese

cup(s), (25g)

Balsamic vinegar

2 tsp

Low-fat ricotta cheese

50 g


  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.


TIP: Bolognaise can be made a day in advance. Keep covered in the refrigerator until ready to use or freeze for up to three months.