Beef, Bacon and Pea Ragout with Broccoli Rigatoni

Beef, Bacon and Pea Ragout with Broccoli Rigatoni

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, July 19, 2015.
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Winet warming beef, bacon and pea ragout served with broccoli ontop of rigatoni pasta

Ingredients

BEEF, BACON AND PEA RAGOUT

  • 450g beef and bacon mince
  • 1 tablespoon finely chopped thyme leaves
  • 1 teaspoon flour flour
  • 1 cup beef stock (if using powdered stock use only half a cube
  • 1 carrot, grated
  • 1 can chopped tomatoes
  • 1 1/2 cups frozen peas, defrosted

BROCCOLI RIGATONI

  • 1 head broccoli
  • 250g rigatoni pasta

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on high heat. Crumble mince into pan and fry for about 5 minutes until browned, breaking up with a wooden spoon as it cooks.
  3. Add onion and cook for 3 minutes until softened. Add thyme and flour and cook for 1 minute then add beef stock, carrot and tomatoes. Bring to a simmer, reduce heat to low to medium and simmer for 10 minutes, until thickened. Stir through peas and turn off heat.
  4. While sauce is simmering finely chop broccoli florets.
  5. Cook pasta in pot of boiling water for 8 minutes then add broccoli to cook for 1–2 minutes, until pasta is al dente (just tender). Drain and return to pot with a drizzle of olive oil to avoid sticking.
  6. Divide broccoli rigatoni between bowls and top with beef, bacon and pea ragout.

Nutritional Information

Energy 2174 kj
520 kcal
Protein 33.5g
Carbohydrate 46.2g
Fat 21.0g