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Rigatoni Chilli Bolognese

Course: Main Course, Pasta
Cuisine: Italian


  • 500 gm rigatoni
  • 150 gm bacon chopped
  • 4 garlic cloves finely chopped
  • 1 dry bay leaf
  • 1 cup red wine
  • 1 beef stock dissolved in 1 cup water
  • 1 sprig fresh rosemary
  • 6 fresh basil leaves
  • ¾ th cup chilli sauce adjust to heat preferences
  • 2 cans crushed tomatoes
  • 1 kg lean beef mince
  • Sugar a pinch
  • Salt to season
  • Freshly milled black pepper to season
  • ½ cup olive oil
  • Parmesan as much as you wish


  • In a large heavy bottom pan, heat the oil; brown the mince in batches and keep aside.
  • In the same pan, add the bacon and fry for about a minute.
  • Add the bay leaf and garlic; sauté till the garlic is just beginning to brown.
  • Add the red wine and cook on low heat till the alcohol burns off completely; about 10-15 minutes.
  • Then add the beef stock along with the rosemary and basil; bring to boil.
  • Next, add the chilli sauce and crushed tomatoes along with 1 cup water. Add sugar and season with salt and pepper.
  • Cook covered on low heat for about 30 minutes, stirring occasionally.
  • Add the mince and continue to cook covered for another 30 minutes. Add water if the mixture looks dry.
  • Cook rigatoni in boiling salted water till al dente or follow packet instructions.
  • Drain the pasta reserving a cup of liquid.
  • Add to the bolognese along with the reserved liquid. Mix well to combine.
  • Serve warm with grated Parmesan.
  • Tuck in!