HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Beef Ragu Rigatoni
BBQ Beef Ragu Rigatoni

BBQ Beef Ragu Rigatoni

with Monterey Jack Cheese

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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.

Tags:Family FriendlyRapid
Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Bell Pepper

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Green Chilli

30 grams

Monterey Jack Cheese


240 grams

Beef Mince

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

10 grams

Beef Stock Paste

32 grams

BBQ Sauce

Not included in your delivery

100 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3243 kJ
Energy (kcal)775 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate88 g
of which sugars18.0 g
Protein42 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a saucepan of water up 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 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 and drain off any excess fat. IMPORTANT: Wash your hands 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 paste and water (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 thicekened, pop the BBQ sauce into the pan with the beef ragu and bring to the boil. Season the ragu to taste with salt and pepper.
b) Pop the cooked pasta into the pan with the ragu and mix well to combine, then remove from the heat.


a) Share the BBQ beef pasta between your bowls.
b) Top with the grated cheese. Sprinkle over the green chilli (careful - it's hot) for those who'd like things extra spicy!