Ingredients
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330g thin Italian pork sausages (see note)
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1 tablespoon olive oil
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400g veal mince
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1 medium brown onion, chopped
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1 garlic clove, thinly sliced
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2 x 400g cans crushed tomatoes
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375g dried rigatoni pasta
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shaved parmesan cheese, to serve
Method
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1Squeeze sausage meat from casings. Heat oil in a large frying pan over medium heat. Add sausage meat and mince. Cook, stirring with a wooden spoon to break up mince, for 10 minutes or until browned. Transfer to a bowl.
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2Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic. Cook, stirring for 1 minute or until fragrant. Add tomato. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes. Return mince to pan. Simmer, stirring occasionally, for 5 minutes or until mixture has thickened.
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3Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan. Add mince mixture. Season with salt and pepper. Toss to coat. Serve with parmesan.
Source: taste.com.au
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