BOLOGNESE RAGU

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Prep time: 20 minutes

Cook time: 90 minutes

Serves: 6

Ingredients:

1 jar Barilla Arrabiata Sauce

2 cloves garlic roughly chopped

1 brown onion diced

2 sticks celery diced

1 carrot diced

2 tablespoons olive oil

2 tablespoons tomato paste

300g pork mince

300g beef mince

1 cup chicken stock

1 bay leaf

2 tablespoons finely chopped thyme. 

1 Packet of Barilla Chickpea Casarecce

150g finely grated parmesan cheese

Method

Preheat oven to 180 degrees celsius.

To a large pot add the olive oil with the onion, garlic, celery and carrot and fry well. Then add tomato paste and stir through. When celery and carrot have softened add the beef and pork mince and break up and cook until all the mince is slightly browned. 

Add chicken stock and Arrabiata sauce, bay leaf and thyme and stir well. 

Put pot in the oven with lid off for 1 hour.

Serve with cooked Chickpea casarecce topped with a generous amount of grated parmesan cheese