BBQ Beef Ragu Rigatoni
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BBQ Beef Ragu Rigatoni

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.

Family Friendly
Optional Spice
Total Time20 minutes
Cooking Time25 minutes


Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 unit(s)

Bell Pepper

1 unit(s)


1 unit(s)


50 grams

Grated Cheese

(Contains Milk)

250 grams

Beef Mince

1 unit(s)


1 sachet(s)

Worcester Sauce

(Contains Soya)

2 sachet(s)

BBQ Sauce

1 sachet(s)

Beef Stock

1 pack(s)

Chopped Tomatoes

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)850 kcal
Energy (kJ)3554 kJ
Fat30.8 g
of which saturates14.9 g
Carbohydrate92.4 g
of which sugars22.4 g
Dietary Fiber3.9 g
Protein48.6 g
Cholesterol0 mg
Salt2.64 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.




Cook the Pasta
  • 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, 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.

Prep the Veg
  • 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.
Make the Mince
  • 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 and veg is tender, 5-6 mins. Use a 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.
Start the Sauce
  • Once the garlic is fragrant, add the chopped tomatostock powder and 50ml 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.

Add the Rigatoni
  • 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.
Finish and Serve
  • 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).
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