Leading Adelaide chef and restaurateur Adam Swanson said large pasta shapes featured in chunky sauces, rich ragus and nourishing pasta bakes were the perfect antidote for the colder months. “In winter, our stomachs crave warmth and volume when it comes to food,” he said. “Pasta is the ideal meal option for this time of year as it’s flavoursome, filling and very comforting. It’s also quick and easy to prepare.”

Adam Swanson is one of Adelaide’s leading chefs and restaurateurs. He is the owner and executive chef of Zucca at Holdfast Shores and a San Remo brand ambassador. This veal ragu with baked rigatoni and bocconcini bread crust is one of Adam’s favourite winter pasta recipes.
Serves 6
veal-ragu-rigatoni_header
1pkt San Remo Rigatoni
2 tbspns olive oil
1 brown onion, peeled and finely diced
2 carrots, finely diced
2 celery sticks, finely diced
3 bay leaves
2 tbspns garlic, crushed
2kg veal, diced into 4cm cubes
1⁄2 bunch sage, chopped finely
1⁄2 cup pitted green olives, chopped
1 cup white wine
4x 400g tins crushed tomatoes
Salt and pepper
1 loaf 1 day old ciabatta bread
250g bocconcini
100g parmesan

To make Ragu:

In a large pot, heat olive oil on medium heat. Place onion, carrot, celery, bay leaves and garlic in pot and cook for 5‐10 minutes or until soft, add veal and brown quite well.
Next, place sage, olives and wine into the pot and simmer for 2‐3 minutes.
Pour tomatoes into pot and stir. Bring to the boil and cook for between 11⁄2 to 2 hours or until veal is very tender, season with salt and pepper.
Pre heat oven to 180°C.
Cook pasta as per packet directions.
Once pasta is cooked, mix ragu through the pasta and place in a deep baking dish.

Bocconcini and bread crust:

Take the bread and break into bite size pieces and place in a bowl.
Add crushed bocconcini and parmesan to bread.
Add 2 tablespoons of olive oil and mix through.
Season with salt.
Place crust over pasta in baking dish, spreading it evenly.
Place in the oven and bake for 15‐20 minutes or until bocconcini is melted and brown.

 

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