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Beef ragu with rigatoni
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Prep Time:
5 minutes
5 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
17 minutes
17 minutes
Chunky pasta dish with a bite from Pecorino flakes.
Ingredients:
- 300g dried rigatoni pasta
- leftover Slow cooker beef with reserved sauce, shredded (see related recipe)
- 700g btl Mutti Tomato Passata
- 165.00 ml shaved pecorino cheese
- shredded basil leaves, to serve
Instructions:
- Boil pasta in a large saucepan of salted water according to package instructions until al dente. Drain pasta.
- As the beef sits, combine it with passata and any remaining beef sauce in a saucepan. Stir well and bring to a boil over medium-high heat. Lower the heat and simmer uncovered for 10 minutes until the sauce thickens.
- Combine pasta with a generous sprinkle of cheese and fresh basil for the finishing touch.
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