BBQ Beef Ragu Rigatoni
with Mushrooms and Cheddar Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our BBQ Beef Ragu Rigatoni in just 20 minutes for a delicious and speedy meal.
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
Onion
1
Garlic Clove
1
Green Chilli
40
Mature Cheddar Cheese
(Contains Milk)
240
British Beef Mince
80
Sliced Mushrooms
½
Finely Chopped Tomatoes with Onion and Garlic
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
32
BBQ Sauce
Not included in your delivery
100
Water for the Beef
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) When boiling, add the pasta to the water 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) Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
b) Halve the chilli lengthways, deseed, then finely chop. Set aside for garnishing later.
c) Grate the cheese.
a) Heat a drizzle of oil in a frying pan on high heat.
b) Once hot, add the beef mince, mushrooms and onion. Fry until the beef is browned and the veg is tender, 5-6 mins.
c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
d) Stir in the garlic and cook for 1 min more.
a) Add the chopped tomatoes (see ingredients for amount), red wine jus paste and water for the beef and sugar for the sauce (see pantry for both amounts) to the pan and stir to combine.
b) Bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins.
a) Once thickened, take the ragu from the heat and stir in the BBQ sauce. Season to taste with salt and pepper if needed.
b) Add the cooked pasta to the pan, mix well to combine, then remove from the heat.
c) Add a splash more water if you feel it needs it.
a) Share the BBQ beef pasta between your bowls.
b) Top with the grated cheese.
c) Sprinkle over the green chilli (add less if you'd prefer things milder).
Enjoy!
