If you love a hearty pasta dish, then you must try this rich recipe!
90 min
Serves 8 people


  • 900 g/5 cups uncooked rigatoni pasta
  • 900g / 2 lb ground beef
  • 3 cloves garlic
  • 2 carrots (small diced)
  • 2 stalks of celery (small diced)
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 1 (28- oz) can plum tomatoes
  • 1 fresh bay leaf
  • 1 chile
  • 1/2 cup parmesan (grated)
  • Salt and pepper to taste
  • Small bunch fresh sage


Step 1

Heat a large skillet with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes. Add finely chopped onion, carrots and celery and cook for another 3 minutes.

Step 2

Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and sage and taste for seasoning. Add salt & pepper to taste. Simmer on low heat for about 1 hour.

Step 3

Bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water and add to the sauce.


If the sauce is too thick, add a little bit of your pasta water.

Step 4

Remove from the heat and stir in some extra sage and parmesan and serve immediately.


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