A tender ragu fills this pasta bake with hearty flavours, topped off with a delicious bocconcini crust. Get the recipe below.
- 500g San Remo Rigatoni
- 2 tbspn olive oil
- 1 brown onion, peeled and finely
- 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
- 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.
- Next, place sage, olives and wine into the pot and simmer for 2 to 3 minutes.
- 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.
- Pre heat oven to 180°C.
- Cook pasta as per packet directions.
- Once pasta is cooked, mix ragu through the pasta and place in a deep baking dish.
Bocconcini and Bread Crust
- Take the bread and break into bite size pieces and place in a bowl.
- Add crushed bocconcini and parmesan to bread.
- Add 2 tbspns of olive oil and mix through.
- Season with salt.
- Place crust over pasta in baking dish, spreading it evenly.
- Place in the oven and bake for 15 to 20 minutes or until bocconcini is melted and brown.
Recipe by San Remo.