BBQ Beef Ragu Rigatoni
with Cheddar Cheese
This BBQ Beef Ragu Rigatoni is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180
Rigatoni Pasta
(Contains Cereals containing gluten)
1
Bell Pepper
(May contain Celery)
1
Onion
1
Garlic Clove
1
Green Chilli
30
Monterey Jack Cheese
(Contains Milk)
240
British Beef Mince
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Tomato Passata
10
Beef Stock Paste
32
BBQ Sauce
Not included in your delivery
100
Water for the Beef
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
b) When boiling, add the pasta and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks or as small as you can.
b) Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.
c) Grate the cheese.
a) Heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince, bell pepper and chopped onion. Cook until the beef is browned and the veggies tender, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
c) When cooked, add the garlic and Worcester sauce. Cook, stirring frequently, 1 min.
a) Once the garlic has cooked, add the tomato passata, beef stock powder and water for the sauce (see ingredients for amount).
b) Bring to a boil and reduce the heat to a simmer.
c) Cook until thickened, 8-10 mins.
a) Once thickened, add the BBQ sauce to the beef ragu and bring to the boil. Season the ragu to taste with salt and pepper.
b) Add the cooked pasta to the pan, mix well to combine, then remove from the heat.
a) Share the BBQ beef pasta between your bowls.
b) Top with the grated cheese and a sprinkle of red chilli (careful - it's hot) for those who'd like things extra spicy! Enjoy!
