This rich and decadent pasta dish is going to keep you snug and satisfied during these cold months ahead! Götzinger’s American Rindless Bacon adds a smoky warmth to the slow cooked ragù which makes this the perfect meal to impress your guests with an abundance of flavour and very little culinary skills required!

  • Ingredients

    • Olive oil – 1tb sp.
    • Brown onion (small diced) – 1
    • Garlic cloves (fine minced) – 2
    • Fresh rosemary (picked off the stem) – 2 sprigs
    • Gotzinger’s American Rindless Bacon (diced) – 200g
    • Pork and beef mince – 500g
    • Ground black pepper – to season
    • Tomato paste – 3tb sp.
    • Red wine – 1 cup (250ml)
    • Can of diced tomatoes – 1 (400g)
    • Beef stock – 1L
    • Dried bay leaves – 2
    • Salt – to season
    • Rigatoni – 500g
    • Thickening cream – ½ cup (125ml)
    • Parsley (finely chopped) – 1 bunch
    • Parmesan (finely grated) – to serve
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  • Instructions

    • In a large pot heat the olive oil to a medium heat, then add the onion and garlic – cook until the onions are translucent.
    • Add the rosemary and bacon and cook until the bacon has gone slightly crispy.
    • Add the mince to the pot and break apart. Season with black pepper and cook until the meat is all coloured and most of the liquid has evaporated.
    • Stir through the tomato paste to coat the meat, then allow to cook for a few minutes until it start catching on the bottom of the pan.
    • Add the red wine to deglaze the pan, and using the spoon scrape off the parts which had started to catch on the bottom of the dish.
    • Add the can of tomatoes, followed by the beef stock and bay leaves.
    • Allow for the ragu to reduce on a simmer for 1-1.5 hours until the sauce has reduced and thickened.
    • Bring a pot of seasoned water to the boil, add the pasta and cook until al dente.

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