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Recipe of: © Monsieur Cuisine

Rigatoni with beef ragout

MC plus
4 portions
Average difficulty
Ready in: 1:08 h
Preparation time: 25 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 2 garlic cloves
  • ½ small red chilli pepper
  • 4 tbsp olive oil
  • 300 g stewing steak
  • ½ tsp salt
  • ½ tsp pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 50 ml beef stock + meat stock as required
  • thyme, freshly chopped
  • 400 g rigatoni


Per portion:

  • calorific value
    2470 kj / 590 kcal
  • protein: 31 g
  • carbohydrates: 75 g
  • fat: 18 g
Preparation time
25 min.
Ready in
1:08 h
  1. Peel the garlic cloves, de-seed the chilli pepper, then rinse and pat dry. Process together in the blender jug using the turbo button/1 second, scraping the contents down off the sides with the spatula. Add the oil to the blender and brown the ingredients using the roast button/2 minutes.
  2. Cut the beef into small chunks, then rub salt and pepper into the meat. Place the meat in the blender jug and brown using the roast button. Meanwhile, cut the bell peppers in half, remove the seeds and pith and rinse inside and out. Dice the peppers into 1-cm pieces. Add the tomato paste, bay leaf and stock. Simmer the ragout using the reverse button/55 minutes/95 °C/speed setting 1 until the meat is tender. Add the diced pepper 20 minutes before the end of the cooking time. If necessary, top up the liquid in the blender jug with a little meat stock or water, and cook again using the reverse button/15 minutes/95 °C/speed setting 1. Remove the bay leaf and season again with salt and pepper to taste.
  3. Cook the rigatoni in plenty of boiling, salted water, according to the instructions on the packet, until the pasta is just firm to the bite. Pour off the water and drain the rigatoni, then tip into a warmed bowl. Serve with the ragout.


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