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Saucy Beef Ragu

Saucy Beef Ragu

with Olive Tapenade

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This twist on the classic spaghetti Bolognese is a winner! Penne replaces spaghetti, while the ragu 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 seconds!

Tags:QuickOptional Spice
Allergens:GlutenSulphitesMilk

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

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

170 g

Penne

(ContainsGluten)

56 g

Onion, chopped

160 g

Roma Tomato

1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

1 unit

Beef Broth Concentrate

30 g

Mixed Olives

(ContainsSulphites)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk)

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate90 g
Sugar18 g
Dietary Fiber10 g
Protein45 g
Cholesterol75 mg
Sodium1540 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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. 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.

2

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 2-3 min. Add 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 Italian Seasoning.

3

Add broth concentrate and crushed tomatoes to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 8-12 min. Season with salt and pepper, to taste. Meanwhile, add penne to the boiling water. Cook, stirring occasionally, until tender, 11-12 min.

4

Meanwhile, cut tomatoes into 1/4-inch pieces. Finely chop olives. Add tomatoes, olives and 1/2 tbsp oil (dbl for 4 ppl) to a small bowl. (TIP: We love using extra virgin olive oil in this tapenade!) Season with salt and pepper, then stir to combine.

5

When penne is tender, reserve 1/4 cup pasta water (dbl for 4 ppl). Strain penne, then return to the same pot, off heat. Add sauce and reserved pasta water to the pot. Season with salt and pepper, to taste, then toss to combine.

6

Divide beef ragu between bowls, then top with olive tapenade. Sprinkle with Parmesan. Sprinkle chili flakes over top, if desired.