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A rich, slow-cooked twist on a classic, this Beef Bolognese Rigatoni is all about deep, layered flavour. Beef mince is gently simmered with milk, white wine, tomato paste and kombu, then finished with soy and fish sauce for an umami-packed sauce that’s next level.
Tossed through rigatoni with butter and topped with parmigiano, it’s elevated comfort food that’s worth the wait — perfect for a weekend cook-up or batch cooking for the freezer.
4
20 minutes
180 minutes
A rich, slow-cooked twist on a classic, this Beef Bolognese Rigatoni is all about deep, layered flavour.
Author:Australian Beef
1kg Beef Mince
100g Extra Virgin Olive Oil
2 white onions
2 carrots
3 sticks celery
250ml milk
250ml white wine
250g tomato paste
20g dried oregano
1 small kombu sheet
soy sauce
fish sauce
50g butter
80g rigatoni
80g bolognese
parmigiano
Finely dice onion, carrot, and celery
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)
Add beef mince, increase heat, and brown. Add oregano
Reduce heat to medium-low, add tomato paste, and cook for 30 mins, stirring constantly
Add white wine and milk. Simmer and add kombu sheet
Cook at a gentle simmer for at least 120 mins, stirring occasionally. Adjust consistency with water if needed
Season with soy and fish sauce
To Serve
Boil salted water and cook rigatoni until al dente
Simmer sauce in a pan, add pasta, and butter. Toss together
Adjust seasoning and serve with parmigiano
Tip: Store extra sauce in airtight containers or ziplock bags in the freezer for up to 6 months.
