Creamy Beef and Pork Ragu with Cheese and Red Wine

⏱ 5m prep + 30m cook = 35 min 🍽 4 portions 📋 HF Card 3

beefporkpasta

Ingredients (for 4)

beef mince 250 g

pork mince 250 g

rigatoni pasta 300 g

tinned chopped tomatoes 400 g

onion 1 whole

garlic cloves 2 cloves

cream cheese 75 g

parmesan 30 g

red wine 50 ml

tomato puree 2 tbsp

beef stock cube 1 whole

Italian seasoning 1 tsp

1. Boil a large pot of salted water. Cook rigatoni per packet instructions. Reserve 100ml pasta water before draining.

2. Finely dice the onion. Mince the garlic.

3. Fry the beef and pork mince in a large pan over high heat, breaking it up, 5–6 mins until browned. Drain excess fat.

4. Add onion and garlic, cook 3 mins. Add tomato puree and stir 1 min. Pour in the red wine and let it bubble 2 mins.

5. Add tinned tomatoes and beef stock. Simmer 12–15 mins until rich and thick. Season well.

6. Stir in cream cheese off the heat until dissolved. Toss with drained pasta, adding pasta water to loosen. Serve topped with grated parmesan.