Rich Red Wine Beef Rigatoni
with Kale and Chilli Flakes
Calories
:
792 kcalProtein
:
44.1g proteinTotal
:
10 minutesDifficulty
:
EasyMedium Spice
High Protein
Allergens:
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Egg
- Soya
- Mustard
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
100 grams
Chopped Kale
1 unit(s)
Carrot
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Chilli Flakes
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Energy (kJ)3314 kJ
Energy (kcal)792 kcal
Fat28.9 g
of which saturates14.2 g
Carbohydrate87.9 g
of which sugars19.9 g
Dietary Fibre9.1 g
Protein44.1 g
Salt3.5 g
Trans Fat0.6 g
Potassium129.1 mg
Calcium18.9 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Saucepan
•Kettle
•Large Frying Pan
Cooking Steps
1
- Boil a full kettle.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the rigatoni, 7 mins.
- After 7 mins, add the kale to the pan and cook along with the rigatoni until tender, 5 mins.
- Once cooked, drain and drizzle with oil.
2
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways finely into very small pieces.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and carrot, 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.
- Meanwhile, open the remaining sachets.
3
- Stir in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both).
- Bring to a boil. Simmer, 3-4 mins.
4
- Stir in the cooked rigatoni, kale, 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.
