Creamy Tuscan-style rigatoni with pork mince
A rich, comforting pasta dish with tender pork and creamy sauce.
Allergens: contains celery, cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 65g carbs · 8g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 500g | £1.191kg · £0.12 per 100g | £0.75500g · £0.15 per 100g |
| Beef minceuse 200g | £6.75500g · £1.35 per 100g | £2.55250g · £1.02 per 100g |
| Onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Celery sticksuse 2 | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Carrotsuse 2 | £0.691kg · £0.07 per 100g | £0.44500g |
| Cherry tomatoesuse 200g | £1.00300g · £0.33 per 100g | £0.89200g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Creamuse 50ml | £0.95150ml · £0.63 per 100ml | £0.95150ml · £0.63 per 100ml |
| Basket total (full packs) | £13.28 | £8.28 |
| Cost of what this recipe uses | £4.98 | £4.72 |
| Per serving | £1.24 | £1.18 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Finely chop 1 onion. Thinly slice 2 celery sticks and 2 carrots. Halve 200g cherry tomatoes. Drain 50ml cream and 100ml semi-skimmed milk. Weigh out 200g beef mince. Season the mince with salt and black pepper.
- Boil a large pan of salted water. Add 500g spaghetti and cook for 10 minutes, stirring occasionally, until al dente. Drain and set aside, reserving 100ml of the pasta water.
- Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Add the celery and carrots, and cook for another 5 minutes, until the vegetables are tender.
- Increase the heat to medium-high. Add the seasoned beef mince to the pan and cook, breaking it up with a wooden spoon, for 5 minutes, until browned. Stir in the halved cherry tomatoes and cook for another 2 minutes.
- Pour in the drained milk and cream, and stir well to combine. Simmer for 3-5 minutes, until the sauce has thickened slightly. Taste and adjust the seasoning if needed.
- Add the cooked rigatoni to the pan with the mince mixture. Stir well to coat the pasta in the sauce. If the sauce is too thick, add some of the reserved pasta water to loosen it.
- Divide the rigatoni into 4 serving bowls and serve immediately. Garnish with fresh parsley or basil if desired.
Tips
- To make it cheaper, use chicken or turkey mince instead of beef mince. Swap the cream for a splash of milk or a plant-based alternative.
- To batch-cook, cook a larger quantity of the rigatoni and mince mixture, then portion it into airtight containers. Freeze for up to 1 month. Defrost in the fridge overnight and reheat in a pan over medium heat, adding a splash of water or milk if needed.
- To reheat safely, place the rigatoni in a microwave-safe bowl and cover with a damp paper towel. Microwave on high for 2-3 minutes, stirring halfway, until steaming hot throughout. Alternatively, reheat in a pan over low heat, stirring occasionally, until hot.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 800g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Celery sticks · about 420g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Cream · about 200ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).