HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Ragu Rigatoni
Beef Ragu Rigatoni

Beef Ragu Rigatoni

with Black Olive & Tomato Salsa

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'Al dente' is one of those phrases people throw around a lot when talking about pasta, but what does it actually mean? The Italian translates as 'to the tooth' and pasta cooked perfectly 'al dente' should retain a little bit of firmness. The way to tell is by biting through a piece. Have a nibble before you serve up and if you can see a tiny bit of white in the middle of the cooked pasta, then it's spot on and time to tuck in!

Allergens:Cereals containing glutenMilkEgg

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 clove


1 unit(s)

Red Pepper

240 grams

Minced Beef

1 sachet

Dried Thyme

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Beef Stock Powder

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 pack(s)

Black Olives

2 unit(s)

Vine Tomatoes

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

200 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3745 kJ
Energy (kcal)895 kcal
Fat29.0 g
of which saturates12.0 g
Carbohydrate104 g
of which sugars26.0 g
Protein50 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into small pieces.


Heat a splash of oil in another large saucepan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper. Add the onion and red pepper. Cook until soft, 5-7 mins. Stir in the garlic, dried thyme and tomato purée. Cook for 1 minute more. Add the finely chopped tomatoes.


Pour the water (see ingredients for amount) into the pan along with the stock powder. Bring the ragu to the boil, then lower the heat and leave to simmer until the ragu is thick and tomatoey, 15-20 mins.


Meanwhile, add the rigatoni to your pan of boiling water. Cook for 12 mins.


While the pasta is cooking, make the salsa. Finely chop the black olives and chop the vine tomato into small pieces. Pop them in a mixing bowl with the olive oil (see ingredients for amount), season with salt and pepper, mix together and set aside.


When the pasta is cooked, drain in a colander (reserve a splash of the cooking water). Taste the ragu and season with more salt and pepper if necessary. Add the pasta to the sauce and mix well (add a little of the cooking water if you think it looks too dry). Serve in shallow bowls, topped with the salsa and a sprinkling of Italian-Style grated cheese. Buon appetito!