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Rigatoni And Bolognese Sauce Au Gratin

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Makes: 8 servings adjust



  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 cup Onion
  • 1 cup Carrot
  • 1 cup Celery
  • 1 cup Red Bell Pepper
  • 12 teaspoon Salt
  • 1 pound Ground Pork
  • 12 teaspoon Ground Fennel Seed
  • 1 pinch Cayenne Pepper
  • 2 tablespoons Tomato Paste
  • 2 Bay Leaves
  • 3 23 cups Beef Broth
  • 1 pound Hot Italian Sausage
  • 1600 milliliters Canned Whole Italian Tomatoes
  • 1 Garlic
  • 1 pound Rigatoni Pasta
  • 3 cups Shredded Italian Blend Cheese

Step 1

Heat oil and butter over medium-high heat in a 6-litre saucepan. Fry vegetables for 5 minutes, stirring once or twice. Add 1 mL (¼ tsp.) of salt. Add ground pork and fry for 5 minutes over medium heat. Add 1 mL (¼ tsp.) of salt. Add the fennel seed, hot pepper, tomato paste, and bay leaves, and cook for 2 minutes. Add the beef broth, bring to a boil, reduce heat, and simmer for 15 minutes. In the meantime, remove sausage casings and cut sausages into 1-cm (½-in.) rounds. Add the sausage, both cans of tomatoes, garlic, and simmer for 30 to 40 more minutes until sauce has reduced slightly. Crush tomatoes while they cook using a wooden spoon. Taste and adjust seasoning as needed. Remove bay leaves. Preheat the oven to 350F. Cook pasta for two-thirds the recommended time in a saucepan of boiling, salted water. Drain well and mix with sauce in a greased 9 x 13-in. baking dish. Sprinkle with cheese and bake for 40 to 45 minutes. Remove from the oven and let sit for 5 minutes before serving. Serve with an arugula or spinach salad, to taste.
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