Rigatoni Bolognese - cooking recipe

Ingredients

1 None Spanish onion, coarsely chopped
1 None carrot, coarsely chopped
1 stalk celery, trimmed, coarsely chopped
1 tbsp olive oil
3 1/2 tbsp butter
2 cloves garlic, minced
2 None Italian sausages, casings removed
18 oz ground veal and pork
2 tbsp tomato puree
1/2 cup dry white wine
1/4 cup beef stock
1 (15 oz) can crushed tomatoes
2 tbsp finely chopped fresh basil leaves
2 tbsp finely chopped fresh flat-leaf parsley leaves
18 oz rigatoni
1/4 cup coarsely grated Parmesan cheese

Preparation

In a food processor, pulse onion, carrot and celery until finely chopped.
Heat oil and butter in a large saucepan over medium heat. Cook onion mixture and garlic, stirring occasionally, for 5 mins. Add sausage and ground meat. Cook, stirring, until meat is lightly browned. Add tomato puree and wine, stirring to combine. Bring to a boil then reduce heat and simmer for 2 mins. Add stock and tomatoes. Return to a boil then reduce heat and simmer for 20 mins, or until bolognese thickens. Stir in herbs.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Divide pasta between serving bowls. Top with bolognese and sprinkle with Parmesan.