Recipe
Mitch Orr's Beef Bolognese Rigatoni
A rich, slow-cooked reinvention of classic bolognese — beef mince simmered with milk, wine, kombu, and umami-packed sauces for deep flavour. Tossed with rigatoni and finished with butter and parmigiano, it’s elevated comfort food to enjoy at home.
- Serves 4
- Prep Time 20 mins
- Cooking Time 3hrs
Ingredients
- Serves 4
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Method
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Finely dice onion, carrot, and celery
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In a large pot over high heat, add evoo and vegetables. Sauté, then reduce heat to low. Cook until deep golden brown (45-60 mins)
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Add beef mince, increase heat, and brown. Add oregano
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Reduce heat to medium-low, add tomato paste, and cook for 30 mins, stirring constantly
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Add white wine and milk. Simmer and add kombu sheet
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Cook at a gentle simmer for at least 120 mins, stirring occasionally. Adjust consistency with water if needed
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Season with soy and fish sauce
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To Serv
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Boil salted water and cook rigatoni until al dente
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Simmer sauce in a pan, add pasta, and butter. Toss together
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Adjust seasoning and serve with parmigiano
Tips
Tip: Store extra sauce in airtight containers or ziplock bags in the freezer for up to 6 months.