Speedy Tuscan-Style Beef Ragu
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Speedy Tuscan-Style Beef Ragu

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.

Tags:
Optional Spice
Quick
Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories890 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber9 g
Protein53 g
Cholesterol120 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Large Pot
Colander
Measuring Cups

Cooking Steps

Prep and cook mushrooms
1

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.

Cook veggies
2

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.

Cook rigatoni
3

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.

Cook beef
4

When mirepoix has softened, add beef to the pan. Cook, breaking up beef into smaller shreds, until warmed through, 2-3 min.**

Finish ragu
5

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.

Finish and serve
6

Add sauce to the pot with rigatoni, then toss to combine. Divide rigatoni between bowls. Sprinkle Parmesan over top.