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Easy Bolognese Rigatoni

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 ChoiceQuickFamily FriendlyNut free
Allergens:WheatMilk
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
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 Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Grater
Pot
Colander
Lid
Instructionsarrow up iconarrow up icon
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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.