Beef Ragu Rigatoni
- 650
- CALORIES
- 47g
- PROTEIN
- 66g
- CARBS
- 20g
- FAT
Macros are per serving and do not change when you scale.
Ingredients
- 150g (5.5 oz) lean ground beef, 90%
- 70g (2.5 oz) rigatoni, dry
- 120g (1/2 cup) tomato passata
- 40g (1/3) onion, finely diced
- 15g (3 tbsp) parmesan, finely grated
- 2 garlic cloves (6g), minced
- 1 tsp dried oregano, 1 bay leaf, 1/2 tsp fine salt
- 100ml (scant 1/2 cup) water; 1 tbsp salt for the pasta water
Method
- Put the beef into a dry hot pan and leave it completely alone for 3 min. It needs to crust before you touch it.
- Break it up, then push it to one side and soften the onion and garlic in the rendered fat for 4 min.
- Add the passata, oregano, bay leaf, salt and the 100ml water and stir everything together.
- Simmer uncovered on low for 15 min, stirring every few minutes. It is ready when it has thickened and you can see the fat separating and glossing the surface.
- Meanwhile boil the rigatoni in well salted water and save a mug of the water before draining.
- Fish out the bay leaf. Toss the pasta through the ragu with a splash of the water until it coats.
- Grate the parmesan over off the heat.
Tip: let the mince sit still and crust before breaking it up. That brown layer is where all the depth in a 30 minute ragu comes from - stir it early and you are just boiling grey mince in tomato.
EquipmentPan for the pasta, heavy 24cm / 9in skillet
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KeepsFridge 4 days and better on day two. The sauce alone freezes 3 months; cook the pasta fresh.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.