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

BBQ Beef Ragu Rigatoni

with Aubergine and Cheddar Cheese

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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.

Allergens:MilkCereals containing gluten

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

1 unit(s)


1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Green Chilli

45 grams

Mature Cheddar Cheese


240 grams

Beef Mince

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

180 grams

Wheat Rigatoni Pasta

(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)3427 kJ
Energy (kcal)819 kcal
Fat29.7 g
of which saturates13.8 g
Carbohydrate88.2 g
of which sugars19.4 g
Protein45.6 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C.
b) Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways into roughly 2cm pieces.
c) Pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until the aubergine is soft and golden, 15-18 mins. Turn halfway through.


a) Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
b) Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
c) Halve the chilli lengthways, deseed, then finely chop. Set aside for garnishing later.r.
d) 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 and onion. Cook until the beef is browned and the onion has softened, 5-6 mins. Use a spoon to break up the mince 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) Stir in the garlic and Worcester sauce. Cook, stirring frequently, 1 min.


a) Meanwhile, when your pan of water is boiling, add the pasta and bring back to the boil.
b) Cook until tender, 12 mins.
c) While the pasta cooks, stir the tomato passata, beef stock paste and water for the beef (see ingredients for amount) into the beef pan. Bring to a boil and reduce the heat to a simmer.
d) Cook the sauce until thickened, 8-10 mins.


a) Once thickened, add the BBQ sauce to the ragu and bring to the boil. Season to taste with salt and pepper.
b) Stir the roasted aubergine through the ragu.
c) 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.
c) Sprinkle over the green chilli (careful - it's hot) for those who'd like some heat!