Saucy Beef Ragout
with Olive Tapenade
We think 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
250 g
Ground Beef
56 g
Yellow Onion, chopped
190 g
Archived
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
2 unit(s)
Tomato
¼ cup
Parmesan Cheese, shredded
2 tbsp
Balsamic Vinegar
7 g
Basil
Nutrition Values
Cooking Steps
Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, core, then cut the bell pepper(s) into 1/2-inch cubes.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions, bell peppers and Italian seasoning. Cook, stirring occasionally, until the peppers start to soften, 3-4 min. Add the beef and cook, breaking into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Add the broth concentrate(s), diced tomatoes and 1 tbsp vinegar (dbl for 4 ppl) to the pan with beef. Season with salt and pepper. Reduce the heat to medium. Simmer, stirring occasionally, until the sauce starts to thicken, 10-12 min. Meanwhile, add the rigatoni to the large pot with the boiling water. Cook, stirring occasionally, until tender, 11-12 min.
Meanwhile, cut the tomatoes into 1/4-inch cubes. Finely chop the olives. Thinly slice half the basil leaves. In a small bowl, combine the cubed tomatoes, olives, thinly sliced basil, remaining vinegar and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
When the rigatoni is tender, reserve 1/3 cup pasta water (dbl for 4 ppl). Drain and return to the same pot. Add the sauce from the pan and the reserved pasta water to the pot with the rigatoni. Cook, stirring together, until the rigatoni is coated in the sauce. Season with salt and pepper.
Divide the beef ragout between bowls and top with the olive tapenade. Sprinkle with the Parmesan. Tear over the remaining basil leaves.
