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Fresh two course meal for families: rigatoni pasta ragu and maple roasted pineapple

  • 4 (2 adults, 2 children)
  • Easy

Liven up your kids mealtime with this family friendly two course meal from Maggie & Rose’s new spring menu...

maggie and rose

Meal time inspiration from family members’ club Maggie & Rose

At Maggie & Rose they live and breathe good food. It is more than fuel: it has the power to spark joy and bring families together. Their belief in a balanced approach to nutrition, is conscious but not too serious. Their cafes offer a ‘British Brasserie’ style menu which uses fresh, seasonal  and sustainably sourced ingredients they create delicious, wholesome dishes that never compromise on taste. Their kitchens are nut-free and recipes low in sugar and salt, packing hidden veggies into pasta sauces and substituting ingredients to ensure each and every dish delivers the maximum dose of goodness.

As mealtimes are often about being together – a great time to introduce children to new foods, as well as establishing healthy habits. We traded up with Maggie & Rose to share a delicious and fresh two course suppers that all the family can enjoy together.

Maggie & Rose Family Friendly Supper of Rigatoni pasta and beef ragu, followed by maple roasted pineapple, with coconut yoghurt 

Rigatoni pasta, beef ragu
Maggie & Rose two-course family supper: Rigatoni pasta and Beef Ragu
Maple roasted pineapple and coconut yogurt (ve)
Maggie & Rose two-course family supper: Maple roasted pineapple and coconut yogurt
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Ingredients

Rigatoni pasta, beef ragu and parmesan

  • 600g fresh rigatoni pasta
  • 100g unsalted butter
  • 600g minced beef
  • 200g diced pancetta
  • 1 Spanish onion, chopped
  • 6 cloves garlic, crushed
  • 400 ml white cooking wine
  • 800ml beef stock
  • 1kg tinned chopped tomatoes
  • 50m 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.
    • Heat the remaining rapeseed oil in a saucepan and add the onions and garlic, cook until soft but without colour.
    • Add the pancetta and continue to cook for a further 3 minutes.
    • Add the white wine and reduce by half.
    • Then add the beef stock and again reduce by half.
    • 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.
    • Bring a pan of water to the boil and cook the rigatoni pasta, for approx 3 minutes.
    • Drain the pasta and toss with the butter and seasoning.
    • 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.
    • Place the pineapple in a heated pan and caramelise drizzling any excess maple syrup over the pineapple whilst cooking.
    • Serve the pineapple warm with a large spoon of coconut yoghurt.

At the Maggie & Rose clubhouses grown-ups and little ones eat from the same seasonal menus comprising big and small plates, sharing platters, home-made pizzas and some sweet treats for afters.

>> For more information on Maggie & Rose and to find your nearest member's club please click here

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