Saucy Beef Ragù
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Saucy Beef Ragù

Saucy Beef Ragù

with Olive Tapenade

This twist on classic spaghetti Bolognese is a winner! Penne replaces spaghetti and the ragù is packed with tender ground beef and tons of flavour. Topped with fresh olive tapenade, this dish will have everyone coming back for seconds!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Beef

170 g


(Contains Wheat)

2 unit(s)


1 unit(s)

Crushed Tomatoes with Garlic and Onion

30 g

Mixed Olives

(Contains Sulphites)

1 unit(s)

Beef Broth Concentrate

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Chili Flakes

Not included in your delivery

1 tbsp


½ tsp


¼ tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories870 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber9 g
Protein45 g
Cholesterol90 mg
Sodium1730 mg
Trans Fat1 g
Potassium1450 mg
Calcium250 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons
Small Bowl


Cook beef

Before starting, add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt, pepper and Zesty Garlic Blend.

Cook penne

While beef cooks, add penne to the boiling water.Cook uncovered, stirring occasionally, until tender, 10-12 min.

Cook sauce

Add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 6-8 min. Season with salt and pepper.

Make olive tapenade

Meanwhile, cut tomatoes into 1/4-inch pieces. Drain, then finely chop olives.Add tomatoes, olives and 1/2 tbsp (1 tbsp) oil to a small bowl. (TIP: We love using extra virgin olive oil in this tapenade!) Season with salt and pepper, then stir to combine.

Assemble ragù

When penne is tender, reserve 1/4 cup (1/2 cup) pasta water. Strain penne, then return to the same pot, off heat.Add sauce, half the Parmesan and reserved pasta water to the pot. Season with salt and pepper, then toss to combine.

Finish and serve

Divide beef ragù between bowls, then top with olive tapenade. Sprinkle remaining Parmesan over top.Sprinkle chili flakes over top, if desired.