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Saucy Beef Ragù
with Olive Tapenade
This twist on classic spaghetti Bolognese is a winner! Penne replaces spaghetti, and the ragù is packed with tender ground beef and tons of flavour. Topped with fresh olive tapenade, this dish will have everyone coming back for seconds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
170 g
Penne
(Contains Wheat)
2 unit(s)
Tomato
1 unit(s)
Crushed Tomatoes with Garlic and Onion
30 g
Mixed Olives
(May contain Milk, Sulphites)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
Not included in your delivery
¼ tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Season with salt, pepper and Zesty Garlic Blend.
- While beef cooks, add penne to the boiling water.
- Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar to the pan with beef.
- Reduce heat to medium.
- Simmer, stirring occasionally, until sauce starts to thicken, 6-8 min. Season with salt and pepper.
- Meanwhile, cut tomatoes into 1/4-inch pieces.
- Drain, then finely chop olives.
- Add tomatoes, olives and 1/2 tbsp (1 tbsp) oil to a small bowl. (TIP: We love using extra virgin olive oil in this tapenade!)
- Season with salt and pepper, then stir to combine.
- When penne is tender, reserve 1/4 cup (1/2 cup) pasta water.
- Strain penne, then return to the same pot, off heat.
- Add sauce, half the Parmesan and reserved pasta water to the pot.
- Season with salt and pepper, then toss to combine.
- Divide beef ragù between bowls, then top with olive tapenade.
- Sprinkle remaining Parmesan over top.
- Sprinkle chili flakes over top, if desired.
