Rigatoni Bolognese
with Fresh Tomato Sauce and Parmesan
Savoury, sweet and aromatic – if you thought pasta was irresistible before, wait until you taste this recipe! Rigatoni has perfect ridges to capture all the delicious fresh tomato sauce and umami-rich beef bolognese.
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
227 g
Mirepoix
1 tbsp
Garlic Puree
56 g
Baby Spinach
370 mL
Crushed Tomatoes
1 unit
Beef Broth Concentrate
½ tbsp
Worcestershire Sauce
170 g
Rigatoni
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
While water comes to a boil, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix. Cook, stirring occasionally, until veggies soften, 3-4 min.
Increase the heat to medium-high, then add beef, garlic puree and Italian Seasoning to the pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
While beef cooks, add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
While rigatoni cooks, add broth concentrate, 1/2 tbsp Worcestershire sauce (dbl for 4 ppl) and crushed tomatoes to the pan with beef. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.
Add bolognese, reserved pasta water and spinach to the pot with rigatoni. Season with salt and pepper, then stir to coat. Divide rigatoni bolognese between bowls. Sprinkle Parmesan over top.
