Recipes
Recipes

Ultimate speedy beef ragu

This classic Italian sauce usually takes hours to cook – but you can whip it up in minutes using leftover cooked beef

This classic Italian sauce usually takes hours to cook – but you can whip it up in minutes using leftover cooked beef

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(92 votes)
Cooking Time

Cook: 15 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.23 per serving

Nutritional Information

Each 435g serving contains

Energy
2384kj
570kcal
29%
Fat
13.1g
Med
19%
Saturates
4.8g
Med
24%
Sugars
7.8g
Med
9%
Salt
1.00g
Med
17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
548kj/131kcal

Ingredients

1tbsp rapeseed oil

1 large onion, finely chopped 

1 sprig rosemary, finely chopped

300g leftover cooked beef

6tbsp leftover gravy

325g frozen peas

2 x 350g pots Asda Italian Bolognese Sauce

450g Extra Special Mezzi Paccheri pasta

Parmesan, coarsely grated, to serve 

Method

1
Heat the rapeseed oil in a large pan, then fry the chopped onion gently for 4 mins, stirring, until soft and starting to colour. Add the rosemary and fry for 1 min more.
2
Stir through the leftover beef and gravy, the peas and bolognese sauce. Bring the mixture to the boil, then turn down the heat, cover with the lid and leave to simmer gently for 10 mins.
3
Meanwhile, bring a large pan of water to the boil and cook the pasta according to the pack instructions. Drain and return to the pan.
4
When the ragu sauce is ready, add to the pasta in the pan and stir through. Divide between 6 pasta bowls and serve immediately, sprinkled with the grated Parmesan. 

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