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BBQ Beef Ragu Rigatoni

BBQ Beef Ragu Rigatoni

with Pepper 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.

Tags:Rapid
Allergens:Cereals containing glutenMilkCelerySulphites

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Bell Pepper

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Green Chilli

45 grams

Mature Cheddar Cheese

(ContainsMilk)

240 grams

Beef Mince

1 pack(s)

Tomato Passata

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

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)3376 kJ
Energy (kcal)807 kcal
Fat28.1 g
of which saturates13.4 g
Carbohydrate88.8 g
of which sugars16.7 g
Protein47.1 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Garlic Press
Grater
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
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.

2

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm 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).
c) Halve the chilli lengthways, deseed, then finely chop. Set aside for garnishing later.
d) Grate the cheese.

3

a) Heat a drizzle of oil in a frying pan on high heat.
b) Once the oil is hot, add the beef mince, pepper and onion. Fry until the beef is browned and the veg is tender, 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 cook for 1 min more.

4

a) Add the tomato passata, red wine jus paste and water for the beef (see ingredients for amount) to the pan and stir to combine.
b) Bring to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

5

a) Once thickened, remove 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.

6

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 don't like too much heat).
Enjoy!