with Spinach and Chilli Flakes
Hey presto! This speedy Red Wine, Mushroom and Beef Rigatoni is ready in under 15 minutes. Building on a classic ragu base, this rich beef sauce is finished with cheese and mushrooms for a pasta dish that's perfectly pleasing.
Allergens
Utensils
Tags
Rigatoni Pasta
180 grams
British Beef Mince
240 grams
Sliced Mushrooms
120 grams
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Baby Spinach
40 grams
Chilli Flakes
1 pinch
Sun-Dried Tomato Paste
25 grams
Grated Hard Italian Style Cheese
20 grams
Sugar for the Sauce
1 tsp
Water for the Sauce
100 milliliter(s)
Butter
20 grams
- Boil a full kettle.
- Pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the rigatoni, 12 mins.
- Once cooked, drain and drizzle with oil.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, open the remaining sachets.
- Stir in the passata, red wine stock paste, sugbar and water for the sauce (see pantry for both).
- Bring to a boil. Simmer, 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the cooked rigatoni, chilli flakes (add less if you'd prefer things milder), sun-dried tomato paste, hard Italian style cheese and butter (see pantry).
- Taste and season if needed. Add a splash of water if the sauce is a little too thick.
- Share the pasta between your bowls.
3173
kJ
Energy (kJ)
758
kcal
Energy (kcal)
27.9
g
Fat
14
g
of which saturates
81.9
g
Carbohydrate
10.8
g
of which sugars
5.3
g
Dietary Fibre
43
g
Protein
3.3
g
Salt
