Fresh two course meal for families: rigatoni pasta ragu and maple roasted pineapple
- Easy
- 4 (2 adults, 2 children)
Ingredients
Rigatoni pasta, beef ragu and parmesan
- 600g fresh rigatoni pasta
- 100g Unsalted butter
- 600g good-quality minced beef
- 200g diced pancetta
- 1 Spanish onion chopped
- 6 garlic cloves crushed
- 400ml white cooking wine
- 800ml 800ml beef stock
- 1kg tin of chopped tomatoes
- 50ml rapeseed oil
- 250ml passata
- 40g grated parmesan
- Sea salt Black pepper
Maple roasted pineapple with coconut yoghurt
- 1 pineapple
- 100ml maple syrup
- 200g coconut yoghurt
Method
- STEP 1
Heat half the rapeseed oil in a frying pan and add the minced beef, fry the beef to remove any excess fat, drain in a colander and set to one side.
- STEP 2
Heat the remaining rapeseed oil in a saucepan and add the onions and garlic, cook until soft but without colour.
- STEP 3
Add the pancetta and continue to cook for a further 3 minutes.
- STEP 4
Add the white wine and reduce by half.
- STEP 5
Then add the beef stock and again reduce by half.
- STEP 6
Add the chopped tomatoes, passata and the cooked minced beef, turn the heat down to a simmer and cook gently for around 2 hours once the sauce has reduced, season with salt and pepper.
- STEP 7
Bring a pan of water to the boil and cook the rigatoni pasta, for approx 3 minutes.
- STEP 8
Drain the pasta and toss with the butter and seasoning.
- STEP 9
Place the pasta in a bowl top with the beef ragu and finish with grated parmesan.
Maple roasted pineapple with coconut yoghurt
- STEP 1
Peel the pineapple and cut into 4 wedges, remove the core and drizzle with maple syrup.
- STEP 2
Place the pineapple in a heated pan and caramelise drizzling any excess maple syrup over the pineapple whilst cooking.
- STEP 3
Serve the pineapple warm with a large spoon of coconut yoghurt.