Rigatoni with mince and mushrooms

Classic ingredients will make this pasta dish a family favourite.

2 tbsp olive oil
1tsp crushed garlic
1 onion, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
250g mushrooms
500g beef mince
½ cup beef stock
300ml jar tomato pasta sauce
400g can diced tomatoes
½ tsp dried oregano
500g rigatoni pasta


1. Heat the olive oil in a large non-stick saucepan. Add onion, garlic, carrot and celery and cook over medium-high heat. Then add the mushrooms and mince.
2. Cook, stirring with a wooden spoon to break up the mince until browned. Add stock, pasta sauce, tomatoes, oregano and season.
3. Allow the mince mixture to simmer over medium-low heat uncovered for 35-40 minutes until sauce thickens.
4. Meanwhile, cook the rigatoni pasta, according to packet directions, until just tender. Drain and return to saucepan. Add meat sauce and toss until well combined.


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