Beef Ragout with Rigatoni,

Beef Ragout with Rigatoni,

Black Olive and Tomato Salsa

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We think this twist on the classic spag bol is a winner! Packed with flavour and extra nutrients, it will have everyone in your home going back for more - better get in there quick!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Beef Mince

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)

Yellow Pepper

½ tbsp

Dried Thyme

1 unit(s)

Tomato Passata

1 tbsp

Tomato Puree

½ unit(s)

Beef Stock Pot

1 bunch(es)

Basil 20g

160 grams

Wheat Rigatoni Pasta


30 grams

Black Olives

2 unit(s)

Vine Tomatoes

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

200 milliliter(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2686.128 kJ
Energy (kcal)642 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate77 g
of which sugars17.0 g
Protein51 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Put a large frying pan on high heat and add a splash of oil. When the oil is hot add the beef mince to the pan. Break the beef up with a spoon and cook for 5 mins. Season with a generous pinch of salt and pepper.


While your beef is browning, get on with the rest of your prep. Cut the onion in half through the root. Peel and chop into ½cm cubes. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the yellow pepper and cut into ½cm slices.


Once your beef is browned, add your onion and pepper to the pan and cook for another 5 mins until your onion is soft. Stir in your garlic, thyme and tomato purée and cook for 1 minute more. Add the tomato passata, stir well and reduce the heat to low.


Dissolve the beef stock pot in boiling water (amount specified in the ingredient list) and add this to the pan. Bring your sauce to the boil and then lower the heat. Leave to simmer away for 20 mins. Your sauce will reduce and thicken in this time - this is your ragout!


Pop a large pot of water on to boil. Pick the leaves from the basil and keep to one side. Chop your basil stalks as small as you can and add these to your ragout.


When the water comes to the boil, add a generous pinch of salt and the rigatoni and cook for 11 mins or until it is ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.


While your pasta is cooking, prepare the salsa. Chop the black olives as small as you can and chop the tomato into ½cm cubes, mix together in a bowl. Tear in half of your basil leaves and mix in a good glug of oil. Keep to one side.


When your pasta is cooked, drain into a colander (reserve a splash of the cooking water). Return your pasta and the cooking water to the pot, off the heat and mix well. Season with salt and black pepper to taste. Keep to one side.


Taste your beef ragout and season with more salt and pepper if necessary. Tear in your remaining basil leaves. Pour your beef ragout into your cooked pasta and mix well. Serve in deep bowls and top with your salsa, sprinkle over the hard Italian cheese and enjoy!