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Creamy Beef Ragu

with cheese and red wine jus

Tags:
Family Friendly
Quick
Allergens:
Wheat
Sulphites
Milk

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

¼ to taste

Sugar

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Nutrition Values

Energy (kJ)3632 kJ
Energy (kcal)868 kcal
Fat37.7 g
of which saturates18.9 g
Carbohydrate83.7 g
of which sugars14 g
Dietary Fiber5 g
Protein41.2 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

Cooking Steps

1

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.

2

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.

3

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. 

4

When ready, share your pasta between bowls and sprinkle over the cheese.