Saucy Beef Ragout
with Olive Tapenade
This twist on the classic spag bol is a winner! Rigatoni replaces spaghetti, and the ragout is packed with tender ground beef and tons of flavour! Topped with a fresh olive tapenade, this dish will have everyone in your home going back for more!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Ground Beef
56 g
Yellow Onion, chopped
1 tbsp
Italian Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
398 mL
Crushed Tomatoes
170 g
Rigatoni
(Contains Wheat)
1 unit(s)
Beef Broth Concentrate
30 g
Green Olives
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, shredded
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Basil
Nutrition Values
Utensils
Instructions
Add 10 cups water and 2 tsp salt (NOTE: Use same for 4 ppl) in a large pot. Cover and bring to a boil over high heat.
While water boils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions and Italian seasoning. Cook, stirring occasionally, until softened, 2-3 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add broth concentrate, diced tomatoes and half the vinegar to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Meanwhile, add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 11-12 min.
While rigatoni cooks, halve tomatoes. Finely chop olives. Thinly slice basil leaves. Combine tomatoes, olives, basil, remaining vinegar and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
When rigatoni is tender, reserve 1/3 cup pasta water (dbl for 4 ppl). Drain rigatoni, then return to the same pot over medium heat. Add ragout sauce and reserved pasta water to the pot. Stir together, until rigatoni is fully coated. Season with salt and pepper.
Divide beef ragout between bowls and top with olive tapenade. Sprinkle over Parmesan.
