Pasta Ragu al Forno
with cheese and chives
A pasta bake you can pop in the oven is always an appealing option for weekday dinners, but just because it's handy to make that doesn't mean it's boring to taste. This particular dish has succulent beef with a rich red wine jus to enhance the accompanying tomato sauce.
The quantities provided above are averages only.
Ingredients
240 grams
Beef Mince
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 pack(s)
Chopped Tomato with Onion & Garlic
5 grams
Chives
1 tin(s)
Tomato Paste
1 unit(s)
Carrot
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- 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, 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.
- Meanwhile, trim the carrot and coarsely grate (no need to peel).
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the beef mince until 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.
- Add the carrots and tomato paste and cook, stirring, 1 min more.
- Pour in the chopped tomatoes, stock powder, red wine jus and ½ tsp sugar (double for 4p).
- Bring to the boil, then simmer until thickened slightly, 6-8 mins.
- Taste and season with salt and pepper if desired.
TIP: Add a splash of water to loosen the sauce if you feel it's too thick.
- Meanwhile, finely chop the chives (use scissors if you prefer).
- Once the sauce has thickened, add the Italian style hard cheese and pasta to the pan along with half the chives.
- Stir to combine then transfer to an appropriately-sized ovenproof dish.
- Scatter over the grated cheese.
- Bake in the oven until the cheese is melted and bubbly, 8-10 mins.
- Once the pasta is ready, remove from the oven and divide between plates.
- Finish with a sprinkling of the remaining chopped chives.
