In the Kitchen

In association with Sligo Today

Rigatoni with Beef

Added: 20/11/17 : 16:30:25

This dish is a twist on the traditional Spaghetti Bolognese. Cinnamon is the secret ingredient! Feel free to use whatever pasta is at hand, the kids will love this.  

Serves 4

Cooking time: 1 hr


    400g lean minced beef
    2 tablesp. rapeseed oil
    2 streaky rashers, diced
    1 carrot, very finely chopped
    2 onions, very finely chopped
    1 celery stick, very finely chopped
    2 garlic cloves, peeled and crushed
    2 tablesp. red wine vinegar
    1 x 400g tin of tomatoes
    2 tablesp. tomato purée
    125mls water or stock
    ½ teasp. ground cinnamon
    1 bay leaf
    Salt and freshly ground black pepper
    500g rigatoni

To Serve:

    20g hard cheddar, grated
    Torn Basil leaves
    Green Salad

To Cook

Heat a tablespoon of oil in a large saucepan over a medium heat.  Add the diced rashers and cook for 2 minutes, then add the carrot, onions, celery and garlic.  Stir to combine then cover the saucepan with a lid and let the vegetables cook until soft.  This will take about 10 minutes.

Meanwhile heat a tablespoon of oil in a large frying pan. Add the mince and fry until browned. At this stage the vegetables will be softened.  Add the meat to the vegetables along with the vinegar, tomatoes, tomato purée, water/stock, cinnamon, bay leaf and season with a little salt and black pepper. Stir to combine.  Cover and simmer until it thickens, approximately half an hour.

Cook the pasta as per packet instructions.

Serving Suggestions

Mix the mince through the pasta and serve with grated cheese and torn basil leaves sprinkled over the top.

Nutritional Analysis per Serving

Protein: 41g
Carbohydrates: 95g
Fat: 19g
Iron: 5mg
Energy: 695 kcal

Strawberry Sundaes

Added: 20/11/17 : 16:34:37

Serves 3-4


    450g strawberries
    2 tablesp. redcurrant jam
    1 x 500g carton of fromage frais

To Cook

Wash and hull the strawberries, reserve two to decorate the glasses.

Put the remainder of the strawberries in a pan with 2 teasp. water and the redcurrant jam.

Bring to the boil and stir until the jam is dissolved.

Remove from the heat and allow to cool.

Layer this mixture with the fromage frais in individual glasses, finishing with fromage frais.

Serving Suggestions

Decorate with the reserved strawberries, sliced in half