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Pulled Beef Rigatoni

with Spinach and Cheese

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Sulphites
Celery
Milk
Egg

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 time20 minutes
DifficultyEasy

Ingredients

serving amount

280 grams

Slow Cooked Beef

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Basil

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

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

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2910 kJ
Energy (kcal)696 kcal
Fat14.6 g
of which saturates6.3 g
Carbohydrate86.6 g
of which sugars16.4 g
Protein52.6 g
Salt3.58 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Lid
Large Saucepan
Medium Saucepan
Fork

Instructions

1

a) Boil a full kettle. 

b) 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. 

2

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.

3

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

b) Stir through the chopped tomatoes, red wine jus, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

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

4

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

5

a) Add the cooked rigatoni and toss to coat in the sauce. Simmer until piping hot, 1-2 mins.

b) Remove from the heat, then stir through the cheese until melted. Taste, and season with salt and pepper if needed.

6

a) Share the beef rigatoni between your bowls.

Enjoy!