Beef Ragu Rigatoni
with Sneaky-Deaky Cauliflower
Cooking time
20 minutes
Servings
4
Calories
800 /serving
The ultimate fix for a busy work night and school night! With rich beef demi-glace and aged cheddar cheese, this meaty pasta sauce is as savoury as it gets. There’s a hidden bonus: chopped cauliflower blends good-for-you veggies right into the mix.
We will send you:
- 510g Canadian-raised lean ground beef
- 200g Cauliflower florets
- 1 Onion (or shallot)
- 2 Celery stalks
- 12g Beef demi-glace
- 340g Rigatoni
- 45ml Tomato paste
- 60g Grated aged cheddar
- 18g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, Cayenne pepper, sunflower oil, citric acid, laurel bay leaf)
Contains: Milk • Mustard • Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Large high-sided pan
Total Fat
38 g
Saturated Fat
18 g
Sodium
810 mg
Total Carb
77 g
Sugars
6 g
Protein
41 g
Fibre
6 g
Preparation
Start the beef
- Bring a large pot of salted water to a boil.
- In a large, high-sided pan, heat 2 tbsp butter on medium-high.
- Add the beef; season with S&P.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 11 min., until al dente.
- Reserving 2 cups cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Roughly chop the cauliflower.
- Thinly slice the celery crosswise.
Cook the vegetables & finish the beef
- To the pan, add the onion and celery. Cook, stirring often, 2 to 3 min., until beginning to soften and the beef* is cooked through.
- Add the cauliflower, tomato paste and spices. Cook, stirring often, 2 to 3 min., until the cauliflower begins to soften.
- Add the demi-glace and ½ the reserved cooking water. Cook, stirring often, 2 to 3 min., until slightly thickened.
Combine the pasta
- Reduce the pan to medium.
- Add the pasta, ½ the cheese and 2 tbsp butter.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
