The quantities provided above are averages only.
1 unit(s)
Garlic
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
240 grams
Irish Beef Mince
1 pack(s)
Passata
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 sachet(s)
Dried Oregano
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
¼ to taste
Sugar
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
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.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic to the beef and fry until fragrant, 1 min.
Stir in the passata, red wine jus, oregano and 1/4 tsp sugar (per 2P).
Mix well, cover and cook for 6-8 mins.
Remove from the heat and stir through the creme fraiche and drained pasta. Season to taste with salt and pepper.
When ready, share your pasta between bowls and sprinkle over the cheese.