Rigatoni with beef ragu

Rigatoni with beef ragu
  • Serves: 4
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      FREE

Rich meaty flavours of beef and bacon make this pasta dish a smart meal for midweek - or an impressive dish if you've got friends coming over.

ingredients

  • 450g lean beef mince (5% fat or less)
  • 4 rashers smoked back bacon, all visible fat removed, chopped
  • 2 garlic cloves, crushed
  • 1 leek, finely chopped
  • 1 red pepper, deseeded and chopped
  • 2 carrots, peeled and chopped
  • 1 tsp dried oregano
  • A large handful of fresh basil, finely chopped
  • 400g can chopped tomatoes
  • 350g dried rigatoni pasta
  • A watercress, rocket and spinach salad, to serve

method

  1. Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.
  2. Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.
  3. Meanwhile, cook the pasta according to the packet instructions. Drain well.
  4. Divide the pasta between four warmed bowls and spoon over the ragu. Serve immediately with the salad.

Tip: Make the sauce in advance and freeze, ideal for a quick meal.

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