Easy Bolognese Rigatoni
with cheese and cherry tomatoes
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Bolognese is a meat-based sauce popular in Italian cuisine that gets its name from the city of Bologna, where it was first created. This rapid-to-prepare pasta dish is salty, meaty, and deliciously rich.
Tags:Chef's Choice•Quick•Family Friendly•Nut free
Allergens:Wheat•Milk
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredients
Serving amount
2
4
250 g
Beef Mince
180 g
Dried Rigatoni
(ContainsWheatMay be presentSoya, Mustard)50 g
Grated Cheese Mix
(ContainsMilk)1 piece
Onion
125 g
Cherry Tomatoes
1 piece
Carrot
1 pack
Chopped Tomatoes
10 g
Basil
Not included in your delivery
to taste
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Nutrition Values
per serving
per 100g
Energy (kcal)823 kcal
Energy (kJ)3444 kJ
Fat29.38 g
of which saturates14.21 g
Carbohydrate89.97 g
of which sugars18.51 g
Dietary Fiber3.9 g
Protein47.45 g
Cholesterol0 mg
Salt1.6 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.
Utensils
Utensils
•Grater
•Pot
•Colander
•Lid
InstructionsPDF
1
- 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, 12 mins.
- Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Coarsely grate the carrot.
- Halve the tomatoes.
- Pick and roughly tear the basil leaves.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the carrot and beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
- Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
4
- Add the halved tomatoes to the mince and cook for a further 2-3 mins.
- Reduce heat to low, pour in the chopped tomatoes with 1 tbsp sugar (double for 4p).
- Stir everything together and simmer for 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
- Season to taste with salt and pepper.
5
- After simmering, toss the cooked pasta and half the torn basil leaves into the sauce.
- Sprinkle the cheese over the pasta.
- Cover and continue to simmer for 1 min, until the cheese has melted slightly.
6
- Divide the pasta between bowls.
- Garnish with the remaining basil.