BBQ Beef Ragu Rigatoni
with fresh chilli and sprinkled 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
The quantities provided above are averages only.
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)
240 grams
Irish 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
(May be present Cereals containing gluten)
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)3569 kJ
Energy (kcal)853 kcal
Fat29.6 g
of which saturates14.4 g
Carbohydrate95.9 g
of which sugars23.3 g
Dietary Fiber4.9 g
Protein45.4 g
Cholesterol0 mg
Salt2.73 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
•Grater
•Colander
Cooking Steps
1
- Boil a pot of salted water for the rigatoni.
- When boiling, add the rigatoni and cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- 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 onion.
- Cook until the beef is browned, breaking it up with a spoon as it cooks, 5-6 mins.
- When browned, 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 fragrant, add the passata, stock and 100ml water (per 2P).
- Bring to the boil then reduce to a simmer.
- Cook until thickened, 8-10 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
5
- Once the ragu has reduced, season to taste with salt and pepper.
- Add the drained rigatoni to the pan.
- Stir through the BBQ sauce.
- Mix well to combine and remove the pan from the heat.
6
- Share the BBQ beef pasta between bowls.
- Top with a scattering of cheese.
- Finish with a sprinkling of chopped chilli (use less if you don't like spice).
