Monday, May 16

Enough for seconds: Rigatoni al ragu

I'm like Dr Frankenstein in the kitchen it seems. Eloise can't get enough of cooking with me and always is asking 'what are we making next Mummy?' and some of the time in the interest of speed or safety I have to say 'not today'.  I don't want to dampen her spirits though and so have promised a meal/cooking session each week.

So this was one such recipe and I'll apologise in advance.  When you have a very enthusiastic and active sous chef in the kitchen it starts to get a bit blurry - in the photos that is.

First of all I set up a little station with all the chopped ingredients ready to go.  I set a plastic bowl next to it so she can fetch ingredients and put them into the bowl and bring to the stove.

The results are amazing - full of flavour and all the frills asked for seconds.  Hubby told Eloise she was a brilliant chef and she could make it again next week - she was as you could imagine greatly encouraged (ecstatic!) by this..!

1 onion, finely diced
1 medium carrot, finely diced
1 stalk celery finely diced
1 clove garlic, finely sliced
4 slices proscuitto, finely diced
2 tb butter
3 tb olive oil
500g veal and pork mince
3 tb tomato paste
1 cup dry white
1 cup milk
400g tin of diced tomatoes
1 cup beef stock

500g rigatoni, dried

In a large saucepan, stockpot or frying pan melt butter with the olive oil and add the garlic, onions, carrots and celery, stir until the onion becomes translucent

Add the proscuitto and keep stirring until cooked

Add the mince and brown well.

Add the tomato paste and combine well

Add white wine, milk, tinned tomatoes and stock, turn to a medium heat for about 45 minutes-1 hour until the sauce reduces and becomes thick.

Prepare your rigatoni and drain well, add to the sauce and grate some fresh parmesan on top.

Psst - as promised - extra opportunity to spoil yourself with $250 Coles Myer Voucher PLUS $250 basket of Lindt TODAY ONLY (to those with Australian postal addresses)  I'm going to count an entry before 2pm and one after 2pm until midnight tonight (so two entries) if you tweet on twitter:

"I'm going #spoilmyself by winning a $250 Myer voucher and $250 basket of @LindtAustralia goodies!"

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7 lovely comments:

Belinda on May 16, 2011 at 7:32 AM said... [Reply to this amazing comment]

That looks delicious! I love the cooking with Eloise posts. I really hope that one day I have the opportunity to pass on my cooking skills to the Short1

Marita on May 16, 2011 at 8:20 AM said... [Reply to this amazing comment]

That looks super tasty :)

Think my 8yo would have fun making it with me. Although the 6yo wouldn't eat it... too many diffrent foods touching. Be good meal for our 'practicing eating food that touches' meal night :D

•´.¸¸.•¨¯`♥.Trish.♥´¯¨•.¸¸.´• on May 16, 2011 at 9:15 AM said... [Reply to this amazing comment]

MMM I was wondering what's for dinner tonight - could you use chicken mince ?

Being Me on May 16, 2011 at 4:11 PM said... [Reply to this amazing comment]

Nice on! Looks balanced and healthy, yum. Might try it with chicken mince, good idea Trish! (we don't have beef)

Nic on May 17, 2011 at 10:55 AM said... [Reply to this amazing comment]

Sounds delicious! And yes I too was thinking of using beef or chicken mince as that's all that is at home and I'm not going to the butchers!

Nic on May 17, 2011 at 10:55 AM said... [Reply to this amazing comment]
This comment has been removed by the author.
Leimay on July 22, 2011 at 5:44 PM said... [Reply to this amazing comment]

Day #4 of our Frills week sees this being cooked.
I don't have wine in the house so substituted with diluted white wine vinegar but i think i may have used too much vinegar. Will try it again if it turns out too vinegary(sp?)


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