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Rigatoni beef ragu

Name: Rigatoni beef ragu
Cook time: 20 min
Yield: 4

with grated cheese and pesto salad

Ready in around 20 mins

RECIPE FACT:

Rigatoni is a particular favourite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta.

Nutritional Info:

Energy: 2,971kJ (710kcal)
Protein: 43g
Carbohydate: 72g
Sugars: 14g
Fat, total:27g
Saturated:7g
Sodium:1,143mg
Contains:Cashews, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE RIGATONI AND PREPARE THE SALAD:
Once the water is at a rapid boil, add the rigatoni and cook for 8-9 mins. Reserve 2 Tbsp of cooking water, then drain well and drizzle with some oil to keep from sticking. Place the baby leaves into a serving bowl, just before serving pour the pesto dressing and mix gently.
2. TO PREPARE THE RAGU:
Peel the carrot then grate. Peel the red onion then slice finely. Place back the pot back over a medium-high heat with a drizzle of oil. Once hot add the slow-cooked beef and cook for 4-5 mins, breaking up any large clumps with a spoon. Add the red onion and carrot and cook for a further 2-3 mins. Add the ragu sauce and cook for 1 min.
3. TO FINISH THE RAGU:
Add the rigatoni, reserved pasta water and heat for 1 min to warm through. Sprinkle with cheese blend and stir to combine.
TO SERVE:
Divide the beef rigatoni between plates and serve the pesto salad on the side.