Rigatoni Ragu

Rigatoni Ragu

Our famous ragu sauce pairs perfectly with rigatoni. This is Alberti’s Special Sauce and will please every pasta lover again and again.


  • 250g/1/2 lb minced beef
  • 250g/1/2 lb minced pork
  • 500g/5 cups rigatoni
  • Extra virgin olive oil
  • Salt and pepper
  • 1 tbsp tomato purée
  • 250ml/1 cup Italian red wine
  • Handful fresh basil leaves 
  • 500g/5 cups tomato passata
  • 4 garlic cloves, finely chopped
  • Parmigiano Reggiano to serve


Heat the oil in a large sauté pan and fry the garlic for a few minutes until golden, then crumble the meat into the pan and fry until brown – around 10 minutes. Add the red wine and simmer for a further 5 minutes until it has reduced.

Now stir in the passata and tomato purée. Add the torn basil and season with salt and pepper. Simmer gently for 3 hours until reduced and thickened and always remember to stir the sauce throughout.

Bring a large pan of water to the boil and season generously with salt, always remember the water should be as salty as the Mediterranean Sea. Add the pasta to the pan and cook until al dente. Drain the pasta, then return the pasta to the pan with the sauce and toss to combine well. Serve with Parmigiano Reggiano… Buon Appetito


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