Pulled Beef Rigatoni
with Spinach and Cheese
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.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
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 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.
a) Once reduced, 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. 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.
a) Share the beef rigatoni between your bowls.
Enjoy!
