15-Minute Beef Ragu Rigatoni
with Sneaky-Deaky Cauliflower
Cooking time
15 minutes
Servings
4
Calories
770 /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: riced cauliflower blends good-for-you veggies right into the mix.
We will send you:
- 510g Canadian-raised lean ground beef
- 50g Diced onions
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 2 Celery stalks
- 45ml Tomato paste
- 340g Rigatoni
- 30ml Vegetable demi-glace
- 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 high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
3 tbsp Butter
Total Fat
37 g
Saturated Fat
17 g
Sodium
530 mg
Total Carb
73 g
Sugars
5 g
Protein
41 g
Fibre
5 g
Preparation
Start the beef
- Bring a large pot of salted water to a boil.
- In a large, high-sided pan, heat a drizzle of oil 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.
Cook the vegetables & finish the beef
- Meanwhile, thinly slice the celery crosswise.
- To the pan, add the onions, celery and cauliflower rice. Cook, stirring often, 2 to 3 min., until beginning to soften and the beef* is cooked through.
- Add the tomato paste and spices. Cook, stirring often, 1 to 2 min., until fragrant.
- 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 3 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!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
