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Pulled Beef Rigatoni

with Spinach and Cheese

Family Friendly
High Protein
Cereals 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 war 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 Time25 minutes
Cooking time15 minutes


serving amount

280 grams

Slow Cooked Beef

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Basil

28 grams

Red Wine Stock Paste

(Contains Sulphites)

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kJ)3040 kJ
Energy (kcal)727 kcal
Fat14.5 g
of which saturates6.3 g
Carbohydrate95.1 g
of which sugars23.3 g
Protein51.4 g
Salt5.01 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Medium Saucepan



a) Boil a full kettle. 

b) Meanwhile, heat a large saucepan with a tight-fitting lid on medium-high heat. Add the beef along with the juices from the packet.

c) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout. 


a) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring back to the boil.

b) Add the rigatoni to the water and cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) Once tender, remove the lid from the beef pan and shred using two forks.

b) Stir in the chopped tomatoes, red wine stock paste, Worcester sauce, mixed herbs and sugar for the sauce (see pantry for amount). Season with salt and pepper.

c) Bring to the boil and simmer until thickened, 3-4 mins.


a) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.


a) Add the cooked rigatoni and toss to coat in the sauce.

b) Remove from the heat, then stir in most of the cheese until melted.

c) Add a splash of water if it's a little thick. Taste, and season with salt and pepper if needed.


a) Share the beef rigatoni between your bowls.

b) Sprinkle over the remaining cheese.