BBQ Beef Ragu Rigatoni
with fresh chilli and melted cheese
Ragu is a classic Italian dish that's notoriously rich. This BBQ beef version takes things up a notch with an added sweet, tangy and spicy flavour profile.
Tags:
Quick
•Family Friendly
•Optional Spice
Allergens:
Wheat
•Milk
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic
50 grams
Grated Cheese
(Contains Milk)
250 grams
Beef Mince
1 unit(s)
Chilli
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 pack(s)
Passata
2 sachet(s)
BBQ Sauce
1 sachet(s)
Beef Stock
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)826 kcal
Energy (kJ)3455 kJ
Fat30.3 g
of which saturates14.8 g
Carbohydrate89.5 g
of which sugars19.2 g
Dietary Fiber1.4 g
Protein47.3 g
Cholesterol0 mg
Salt2.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
•Grater
Instructions
1
- Boil a pot of salted water for the rigatoni.
- When boiling, add the rigatoni and cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks (or as small as you can get it).
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways, deseed then finely chop.
3
- Place a pan over high heat with a drizzle of oil.
- When hot, add the beef mince, bell pepper and chopped onion.
- Cook until the beef is browned and veg is tender, 5-6 mins. Use a wooden spoon to break up the beef as it cooks.
- When cooked, add the garlic and Worcester sauce. Cook until fragrant, stirring frequently, 1 min. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
4
- Once the garlic has cooked, add the passata, stock powder and 100ml water (double for 4p).
- Bring to the boil then reduce the heat to a simmer.
- Cook until thickened, 8-10 mins.
TIP: Add a splash of water if the sauce becomes too thick.
5
- Once the ragu has reduced, stir the BBQ sauce into the pan and bring to the boil.
- Season to taste with salt and pepper.
- Add the drained rigatoni to the pan.
- Mix well to combine and remove from the heat.
6
- Share the BBQ beef pasta between bowls.
- Top with the grated cheese and a sprinkling of chopped chilli (use less if you don't like spice).
