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 Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

56 g

Onion, chopped

1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes

170 g



1 unit

Beef Broth Concentrate

30 g

Mixed Olives


113 g

Baby Tomatoes

½ cup

Parmesan Cheese, shredded


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
Calories920 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber8 g
Protein48 g
Cholesterol100 mg
Sodium1100 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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Add 10 cups water and 2 tsp salt to a largepot (use same for 4 ppl). Cover and bring to aboil over high heat.


While water comes to a boil, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl),then onions and Italian Seasoning. Cook, stirring occasionally, until onions soften, 2-3min. Add beef. 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 beef. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. While sauce simmers, 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 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). Strain rigatoni, then return to the same pot over medium heat. Add sauce and reserved pasta water to the pot. Stir until rigatoni is fully coated. Season with salt and pepper.


Divide beef ragout between bowls, then top with olive tapenade. Sprinkle Parmesan over top.