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Lean Beef Rigatoni in Rich Tomato Sauce

Lean Beef Rigatoni in Rich Tomato Sauce

with spinach and sprinkled cheese
4.5(116)
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
727 kcal
Protein
: 
50.5g protein
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Wheat
  • Cereals containing gluten
  • Soya
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

60 grams

Baby Spinach

1 unit(s)

Onion

1 sachet(s)

Red Wine Jus

(Contains: Sulphites)

50 grams

Grated Cheese

(Contains: Milk)

240 grams

Irish Lean Beef Mince

½ sachet(s)

Italian Herbs

2 unit(s)

Garlic

1 pack(s)

Chopped Tomato with Onion & Garlic

180 grams

Dried Rigatoni

(Contains: Mustard, Soya, May contain traces of allergens, Wheat, Cereals containing gluten)

1 sachet(s)

Worcester Sauce

(Contains: Soya)

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Butter

Energy (kJ)3040 kJ
Energy (kcal)727 kcal
Fat17.2 g
of which saturates8.4 g
Carbohydrate90.6 g
of which sugars19.4 g
Dietary Fiber6.7 g
Protein50.5 g
Salt3.7 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
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.
•Grater
•Colander

Cooking steps

Cook the Pasta
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, 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.

Fry the Mince
2
  • Meanwhile, halve, peel and finely chop 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 mince and onion. Fry until mince is browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince 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.
Simmer the Sauce
3
  • 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.

Wilt the Spinach
4
  • When the sauce has reduced, add the spinach a handful at a time.
  • Cook until wilted and piping hot, 1-2 mins.
Finishing Touches
5
  • 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.
Sprinkle and Serve
6
  • Divide the pasta between bowls.
  • Finish with a sprinkle of the remaining cheese.
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