Speedy Tuscan-Style Beef Ragu
with Rigatoni
20 minutes to pull off one of the tastiest, heartiest pasta dishes of all time?! Impossible, you say?! Just wait until dinner hits the table tonight! Packed with shredded beef and mushrooms brought together in a mouthwatering tomato sauce – all in under 20 minutes – tonight's meal proves anything is possible.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Shredded Beef
(Contains Soy)
370 mL
Crushed Tomatoes
170 g
Rigatoni
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
227 g
Mushrooms
113 g
Mirepoix
3 unit
Garlic, cloves
1 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Thinly slice mushrooms. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Season with salt and pepper. Cook, stirring often, until mushrooms soften, 5-6 min.
While mushrooms cook, peel, then mince or grate garlic. When mushrooms have softened, add mirepoix, Italian Seasoning and garlic to the pan. Cook, stirring often, until mirepoix softens slightly, 2-3 min.
While veggies cook, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
When mirepoix has softened, add beef to the pan. Cook, breaking up beef into smaller shreds, until warmed through, 2-3 min.**
Add crushed tomatoes and reserved pasta water to the pan. Season with salt and pepper, to taste, then stir to combine. Bring to a boil. Once boiling, cook, stirring often, until sauce thickens slightly, 3-5 min. When sauce is thickened, remove the pan from heat, then add 1 tbsp butter (dbl for 4 ppl). Stir to combine.
Add sauce to the pot with rigatoni, then toss to combine. Divide rigatoni between bowls. Sprinkle Parmesan over top.
