Classic Beef Ragu
over Rigatoni
810 cals
30 mins
Description
For this satisfying value-minded recipe, we top rigatoni with an easy ragu. The classic Italian meat sauce is bursting with tomato, carrots and richly seasoned browned beef. Pasta night just levelled up.
Contains:
Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
1 Celery stalk
100g Nantes carrots
1 Onion (or shallot)
100ml Tomato sauce
225g Rigatoni
11g Marinara Magic spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid, brown sugar, onion, basil)
Nutrition
Total fat | 26g |
Saturated Fat | 8g |
Sodium | 620mg |
Total carbs | 105g |
Sugar | 13g |
Protein | 41g |
Fibres | 8g |
Recipe Instructions
Step 1: Mise en place
- Bring a large pot of salted water to a boil.
- Peel and small-dice the carrots.
- Small-dice the celery.
- Halve, peel and small-dice the onion.
Step 2: Make the ragu
- In a large pan, heat a generous drizzle of olive oil on medium-high.
- Add the beef*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
- Add the carrots, celery, onion and spices. Cook, stirring occasionally, 6 to 8 min., until the vegetables are tender.
- Add the tomato sauce; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until the flavours have combined; season with S&P.
- Ground turkey: same instruction as above.
Step 3: Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water and boil, 10 to 11 min., until al dente.
- Drain and toss with a drizzle of olive oil to prevent sticking.
Step 4: Plate your dish
- Divide the pasta between your plates.
- Top with the ragu. Bon appétit!