Ragu Bolognaise

Posted On December 10, 2017


400 gm Rigatoni Pasta

30 ml Olive Oil

500 gm Minced Chicken

20 gm Garlic

5 gm Pepper Corn, crushed

800 gm Tomato, blanched

20 gm Butter, softened

To taste Salt  

100 gm Parmesan, grated

240 gm Mozzarella Cheese

2 gm Thyme

100 gm Cherry Tomato

250 gm Tomato Sauce

5 sprig Fresh Basil



Boil rigatoni pasta till ala dente.

Heat olive oil, add onion and garlic and saute till soft.

Add minced meat and saute till done, then add blanched tomato, and seasoning.

Arrange pasta with help of round mould and pour minced mixture on top. 

Make sure the pasta is filled with minced meat.

Remove mould and sprinkle with parmesan and mozzarella cheese and bake till golden.

Garnish with fresh basil leaves and parmesan flakes.