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BBQ Mixed Mince Ragu Rigatoni

BBQ Mixed Mince Ragu Rigatoni

with fresh chilli and sprinkled cheese
4.0(9)
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Get 50% off your first box!
Calories
: 
925 kcal
Protein
: 
45.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Soya
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

50 grams

Grated Cheese

(Contains: Milk)

1 unit(s)

Chilli

1 unit(s)

Bell Pepper

1 unit(s)

Garlic

1 sachet(s)

Beef Stock

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

240 grams

Beef and Pork Mince

1 sachet(s)

Worcester Sauce

(Contains: Soya)

1 pack(s)

Passata

2 sachet(s)

BBQ Sauce

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3870 kJ
Energy (kcal)925 kcal
Fat38.2 g
of which saturates17.8 g
Carbohydrate96.4 g
of which sugars23.9 g
Dietary Fiber8.7 g
Protein45.1 g
Salt3.7 g
Potassium398.4 mg
Calcium24.9 mg
Iron0.7 mg
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.
•Grater
•Colander

Cooking steps

Cook the Pasta
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.

Prep the Veg
2
  • Meanwhile, halve the bell 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 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.

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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