HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaucy Beef Ragout
Saucy Beef Ragout

Saucy Beef Ragout

with Olive Tapenade

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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.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes with Garlic and Onion

170 g



1 unit

Beef Broth Concentrate

30 g

Mixed Olives


113 g

Cherry Tomatoes

¼ cup

Parmesan Cheese


2 tbsp

Balsamic Vinegar


7 g


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate86 g
Sugar19 g
Dietary Fiber7 g
Protein44 g
Cholesterol90 mg
Sodium1600 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Add 10 cups water and 2 tsp salt (NOTE: Use same for 4 ppl) to 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 beef and Italian seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Add broth concentrate, crushed 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. While sauce cooks, add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 11-12 min.


While rigatoni cooks, halve tomatoes. Finely chop olives. Roughly chop the parsley. Combine tomatoes, olives, parsley, 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 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 Parmesan over top.