Saucy Beef Ragout
with Olive Tapenade
This twist on the classic spag bol is a winner! Packed with flavour and extra nutrients, it will have everyone in your home going back for more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Ground Beef
56 g
Yellow Onion, chopped
4.3 g
Italian Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
398 mL
Crushed Tomatoes
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Beef Broth Concentrate
30 g
Mixed Olives
113 g
Baby Tomatoes
¼ cup
Parmesan Cheese, shredded
2 tbsp
Balsamic Vinegar
7 g
Basil
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* In a large pot, add 12 cups hot water and 2 tsp salt. (NOTE: Use same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions and Italian seasoning. Cook, stirring occasionally, until softened, 2-3 min. Add beef. Cook, breaking into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper.
To the pan with beef, add broth concentrate(s), diced tomatoes and 1 tbsp vinegar (dbl for 4 ppl). Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Meanwhile, to the large pot with boiling water, add rigatoni. Cook, stirring occasionally, until tender, 11-12 min.
Meanwhile, halve tomatoes. Finely chop olives. Thinly slice basil leaves. In a small bowl, combine tomatoes, olives, basil, remaining vinegar and 1 tbsp oil (dbl for 4 ppl). 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. Reduce the heat to medium. To the pot, add sauce from the pan and reserved pasta water. Stir together, until rigatoni is fully coated. Season with salt and pepper.
Divide beef ragout between bowls and top with olive tapenade. Sprinkle 2 tbsp Parmesan over each bowl.
