- 0:05 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Pecorino flakes add bite to this deliciously chunky pasta dish.
Ingredients
- 300g dried rigatoni pasta
- leftover Slow cooker beef with reserved sauce, shredded (see related recipe)
- 680g jar tomato passata sauce
- 2/3 cup shaved pecorino cheese
- shredded basil leaves, to serve
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
- Step 2Meanwhile, place beef and sauces in a saucepan. Stir. Bring to boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until thickened.
- Step 3Add pasta. Top with cheese and basil.
- Low carb
Nutrition
2967 kj
Energy
20.9g
Fat Total
8.5g
Saturated Fat
7.8g
Fibre
57.6g
Protein
109mg
Cholesterol
535mg
Sodium
67.3g
Carbs (total)
All nutrition values are per serve
Notes
Pecorino is a sharp-flavoured cheese made from sheep’s milk – you could use parmesan instead.
To freeze: Make step 1 of the Beef ragu with rigatoni. Cool. Transfer to a large snap-lock bag or airtight container. Freeze. Thaw in fridge overnight. Place thawed pasta in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Continue with step 2.
- Author: Emma Braz
- Image credit: Andrew Young
- Publication: Super Food Ideas
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