Beef ragu past rigatoni

Pecorino flakes build up bite to this deliciously chunky pasta dish.

The ingredient of Beef ragu past rigatoni

1. 300g dried rigatoni pasta
2. survival holdover Slow cooker beef subsequently reserved sauce, shredded (see related recipe)
3. 700g btl Mutti Tomato Passata
4. 2/3 cup shaved pecorino cheese
5. shredded basil leaves, to bolster

The instruction how to make Beef ragu past rigatoni

1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain.
2. Meanwhile, place beef, passata and leftover beef sauce in a saucepan. Stir. Bring to boil higher than medium-high heat. shorten heat to low. Simmer, uncovered, for 10 minutes or until thickened.
3. build up pasta. culmination considering cheese and basil.

Nutritions of Beef ragu past rigatoni

fatContent: 709.113 calories
saturatedFatContent: 20.9 grams fat
carbohydrateContent: 8.5 grams saturated fat
sugarContent: 67.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 57.6 grams protein
sodiumContent: 109 milligrams cholesterol