with fresh chilli and sprinkled cheese
Ragu is a classic Italian dish that's notoriously rich. This BBQ beef version takes things up a notch with an added sweet, tangy and spicy flavour profile.
Allergens
Utensils
Tags
Dried Rigatoni
180 grams
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Grated Cheese
50 grams
Irish Beef Mince
250 grams
Chilli
1 unit(s)
Worcester Sauce
1 sachet(s)
Passata
1 pack(s)
BBQ Sauce
2 sachet(s)
Vegetable Stock
1 sachet(s)
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
- Boil a pot of salted water for the rigatoni.
- When boiling, add the rigatoni and cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you're in a hurry you can boil the water in your kettle.
- Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks (or as small as you can get it).
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways, deseed then finely chop.
- Place a pan over high heat with a drizzle of oil.
- When hot, add the beef mince, bell pepper and onion.
- Cook until the beef is browned, breaking it up with a spoon as it cooks, 5-6 mins.
- When browned, add the garlic and Worcester sauce.
- Cook until fragrant, stirring frequently, 1 min. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.
- Once fragrant, add the passata, stock and 100ml water (double for 4p).
- Bring to the boil then reduce to a simmer.
- Cook until thickened, 8-10 mins.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Once the ragu has reduced, season to taste with salt and pepper.
- Add the drained rigatoni to the pan.
- Stir through the BBQ sauce.
- Mix well to combine and remove the pan from the heat.
- Share the BBQ beef pasta between bowls.
- Top with a scattering of cheese.
- Finish with a sprinkling of chopped chilli (use less if you don't like spice).
3623
kJ
Energy (kJ)
866
kcal
Energy (kcal)
30.4
g
Fat
14.7
g
of which saturates
95.8
g
Carbohydrate
23.3
g
of which sugars
2.3
g
Dietary Fiber
46.5
g
Protein
0
mg
Cholesterol
2.78
g
Salt
