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Red Wine, Mushroom, Beef and Bacon Rigatoni

Red Wine, Mushroom, Beef and Bacon Rigatoni

with Spinach and Chilli Flakes
4.5(788)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 06, 2026
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Calories
: 
875 kcal
Protein
: 
50.7g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)3661 kJ
Energy (kcal)875 kcal
Fat37 g
of which saturates16.9 g
Carbohydrate82.8 g
of which sugars10.8 g
Dietary Fibre5.7 g
Protein50.7 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Large Frying Pan

Instructions

PDF
Pasta On
1
  • 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.
Get Frying
2
  • 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.
Sauce Time
3
  • 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.
Dinner's Ready!
4
  • 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.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Rich and tasty, with a deep flavour profile that surprised some. A few found the red wine stock overpowering or too sweet.
  • Ease of prep: Quick and simple to prepare, with many praising how fast and straightforward the cooking process was.
  • Suggestions: Consider adding herbs for more complexity; reduce the red wine stock if you prefer a milder flavour.
  • Next-day meals: Keeps well and makes great leftovers for lunch the following day, with generous portions noted by several.
  • Spice level: The chilli flakes add a nice kick, but can be easily omitted or reduced for those who prefer less heat.
AI-generated from customer reviews
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