Rigatoni with Roast Meat and Vegetable Sauce

Homemade pasta in a meat and vegetable sauce, which earned Zala Pungeršič a spot on the balcony during the elimination test.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Oil, vegetable oil, canola

  • 1 piece Shallot

  • 2 slices Meat, pork, smoked bacon

  • pieces Bacon

  • 0.5 piece Carrot, fresh

  • 0.5 piece Small pumpkins

  • 0.5 piece Kohlrabi, raw

  • 0.5 piece Caraway, fresh

  • 2 piece Tomato, red

  • 2 dl Soup base, beef, cube

  • 3 cl Alcohol, Whisky

  • 1 teaspoon Sugar, white

  • pieces Salt, table

  • 2 piece Spices, bay (leaves)

  • handfuls Parsley, fresh

Steps

  1. Peel the roast and shred the meat. Clean all the vegetables, except for the shallot, and finely grate them.

  2. Sauté the chopped shallot in oil. Add the diced bacon and shredded roast, then thoroughly sauté all the ingredients.

  3. Add the grated vegetables and season with salt and pepper to taste.

  4. Cook the tomatoes in a broth base and make a puree.

  5. Pour cognac over the meat and vegetable mixture and add bay leaves. Add three tablespoons of tomato puree and sugar. Mix well, simmer, and finally add chopped parsley.

  6. Cook the rigatoni in a sufficient amount of salted water. Once cooked, drain and mix them into the sauce.

Nutrition Information (Per 100g)

  • Calories: 42.91 kcal
  • Fat: 1.05 g
    • Saturated Fat: 0.21 g
  • Carbohydrates: 5.86 g
    • Sugars: 1.88 g
  • Protein: 0.42 g
  • Fiber: 0.84 g