Beef Rigatoni in Rich Tomato Sauce

Name: Beef Rigatoni in Rich Tomato Sauce with spinach and sprinkled cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Rigatoni; 1 unit(s) Onion; 2 unit(s) Garlic; ½ sachet(s) Italian Herbs; 1 sachet(s) Worcester Sauce; 1 pack(s) Chopped Tomato with Onion & Garlic; 50 grams Grated Cheese; 60 grams Baby Spinach; 1 sachet(s) Red Wine Jus; 240 grams Irish Beef Mince; ½ tsp Sugar; to taste Oil; to taste Salt; to taste Pepper; to taste Water; to taste Butter

with spinach and sprinkled cheese

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This is a simple dish at first glance, but it's also filled with flavour. Featuring succulent pork, rich tomato sauce and al dente rigatoni, you'll find your tummy and your tastebuds more than satisfied with this quick and easy meal.

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Soya

•Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

1 unit(s)

Onion

2 unit(s)

Garlic

½ sachet(s)

Italian Herbs

1 sachet(s)

Worcester Sauce

(Contains: Soya)

1 pack(s)

Chopped Tomato with Onion & Garlic

50 grams

Grated Cheese

(Contains: Milk)

60 grams

Baby Spinach

1 sachet(s)

Red Wine Jus

(Contains: Sulphites)

240 grams

Irish Beef Mince

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3492 kJ

Energy (kcal)835 kcal

Fat30.1 g

of which saturates14.3 g

Carbohydrate90.6 g

of which sugars19.5 g

Dietary Fiber5.6 g

Protein47 g

Cholesterol0 mg

Salt3.59 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

Boil a large pot of salted water for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil.
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.

Meanwhile, halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Place a large pan over medium-high heat with a drizzle of oil.
Once the pan is hot, add the pork mince and onion. Fry until pork is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Pork is cooked when no longer pink in the middle.
Use a spoon to break up the mince as it cooks. Season with salt and pepper.

NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.

Stir in the garlic and sprinkle over half a sachet of Italian herbs (per 2P).
Cook, stirring, until fragrant, 1 min more.
Add the Worcester sauce, chopped tomatoes and ½ tsp sugar (per 2P) to the pan.
Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce thickens, 5-6 mins.

TIP: Add a splash of water if you feel it's too thick.

When the sauce has reduced, add the spinach a handful at a time.
Cook until wilted and piping hot, 1-2 mins.

Stir the drained pasta, red wine jus, a knob of butter and half the cheese through the sauce.
Season to taste with salt and pepper.