BBQ Beef Ragu Rigatoni
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BBQ Beef Ragu Rigatoni

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:
Discovery
Family Friendly
Optional Spice
Quick
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

2 unit(s)

Onion

1 unit(s)

Garlic

50 grams

Grated Cheese

(Contains Milk)

240 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

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Nutrition Values

Energy (kJ)3562 kJ
Energy (kcal)851 kcal
Fat29.2 g
of which saturates14.4 g
Carbohydrate96.5 g
of which sugars23.6 g
Dietary Fiber2.2 g
Protein44.9 g
Cholesterol0 mg
Salt2.48 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

Instructions

Cook the Pasta
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, 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
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.
Make the Mince
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.
Start the Sauce
4
  • Once fragrant, add the passatastock powder and 100ml water (double for 4p). 
  • 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.

Add the Rigatoni
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.
Finish and Serve
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).
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