Red Wine, Mushroom, Beef and Bacon Rigatoni
with Spinach and Chilli Flakes
Hey presto! This speedy Red Wine, Mushroom and Beef Rigatoni is ready in under 15 minutes. Building on a classic ragu base, this rich beef sauce is finished with cheese and mushrooms for a pasta dish that's perfectly pleasing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Baby Spinach
1 pinch
Chilli Flakes
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
- Boil a full kettle.
- Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the rigatoni, 12 mins.
- Once cooked, drain and drizzle with oil.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the bacon, beef mince and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle. Cook bacon thoroughly.
- Meanwhile, open the remaining sachets.
- Stir in the passata, red wine stock paste, sugbar and water for the sauce (see pantry for both).
- Bring to a boil. Simmer, 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the cooked rigatoni, chilli flakes (add less if you'd prefer things milder), sun-dried tomato paste, hard Italian style cheese and butter (see pantry).
- Taste and season if needed. Add a splash of water if the sauce is a little too thick.
- Share the pasta between your bowls.
