SW recipe: Beef Ragu Rigatoni


  • 240 g Minced Beef
  • 1 Onion Chopped
  • 1 Pepper Chopped
  • ½ Tin Chopped Tomatoes 400g
  • 1 Clove Garlic Minced
  • 1 Beef Stock Pot (or cube)
  • 200 mls Water
  • 1 Tsp Dried Thyme
  • 200 G Pasta Rigatoni, Penne, etc
  • 1 Tbsp Tomato Purée
  • 2 Vine Tomatoes Chopped
  • 10 Black Olives Chopped
  • Cheese Grated for topping


  1. Put a large saucepan of water on to boil for the pasta.

  2. Peel and chop the onion into small pieces. Halve the pepper and discard the core and seeds. Chop into small pieces. Using a garlic press mince the garlic clove.

  3. Spray another large saucepan with Frylight or other spray oil. Put on a high heat. When the pan is hot, add the beef mince and cook until browned for 5-6 mins. Break the mince up as it up as it cooks. Season with salt and pepper. Add the chopped onion and pepper. Cook until soft for 5-7 mins.

  4. Stir in the garlic, dried thyme and tomato purée. Cook for another minute. Add the chopped tomatoes.

  5. Pour the water into the pan along with the beef stock pot/cube. Bring the ragu mixture to the boil and then lower the heat. Leave to simmer until the ragu is thick and tomatoey for 15-20 mins.

  6. Add the pasta to the pan of boiling water. Cook for 12 mins or until al dente.

  7. While the pasta is boiling, make the salsa. Finely chop the black olives and chop the vine tomato into small pieces. Place them into a mixing bowl, season with salt and pepper and mix together. Set aside until ready for serving.

  8. Once the pasta is cooked, drain then add the pasta to the sauce and mix well. Serve topped with the salsa and a sprinkling of grated cheese.


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