Mitch Orr's Bolognese Rigatoni

1. Finelydice onion, carrot, and celery

2. 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)

3. Add beef mince, increase heat, and brown. Add oregano

4. Reduce heat to medium-low, add tomato paste, and cook for 30 mins, stirring constantly

5. Add white wine and milk. Simmer and add kombu sheet

6. Cook at a gentle simmer for at least 120 mins, stirring occasionally. Adjust consistency with water if needed

7. Season with soy and fish sauce

8. To Serv

9. Boil salted water and cook rigatoni until al dente

10. Simmer sauce in a pan, add pasta, and butter. Toss together

11. Adjust seasoning and serve with parmigiano

Tip: Store extra sauce in airtight containers or ziplock bags in the freezer for up to 6 months.