Recipe: Veal ragu with baked rigatoni and bocconcini crust

A tender ragu fills this pasta bake with hearty flavours, topped off with a delicious bocconcini crust. Get the recipe below.

INGREDIENTS

• 500g San Remo Rigatoni
• 2 tbspn olive oil
• 1 brown onion, peeled and finely
  diced
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 bay leaves
• 2 tbspn garlic, crushed
• 2kg veal, diced into 4cm cubes
• ½ bunch sage, chopped finely
• ½ cup pitted green olives, chopped
• 1 cup white wine
• 4 x 400g tins crushed tomatoes
• salt and pepper
• 1 loaf 1 day old ciabatta bread
• 250g bocconcini
• 100g parmesan

INSTRUCTIONS

Ragu

1. In a large pot, heat olive oil on medium heat. Place onion, carrot, celery, bay leaves and garlic in pot and cook for 5 to 10 minutes or until soft, add veal and brown quite well.
2. Next, place sage, olives and wine into the pot and simmer for 2 to 3 minutes.
3. Pour tomatoes into pot and stir. Bring to the boil and cook for between 1½ to 2 hours or until veal is very tender, season with salt and pepper.
4. Pre heat oven to 180°C.
5. Cook pasta as per packet directions.
6. Once pasta is cooked, mix ragu through the pasta and place in a deep baking dish.

Bocconcini and Bread Crust

1. Take the bread and break into bite size pieces and place in a bowl.
2. Add crushed bocconcini and parmesan to bread.
3. Add 2 tbspns of olive oil and mix through.
4. Season with salt.
5. Place crust over pasta in baking dish, spreading it evenly.
6. Place in the oven and bake for 15 to 20 minutes or until bocconcini is melted and brown.

Serves 6

Recipe by San Remo.