The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef Ragu Casarecce with Pistachio Topping & Pear Salad
Juicy British beef mince simmers away in a flavourful ragu, infused with balsamic and herbs, and Cirio's Italian tomato passata. Toss in our brown rice casarecce pasta to soak up all the flavour. Serve alongside a refreshing pear salad. To make it all even more special? A homemade pistachio sprinkle, for the perfect crunch
Ready in 20
High protein
8 plants
Low sat fat
Serving size
Ingredients
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 80g rocket
- 1 pear
- 20g pistachios (Nuts)
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 400g passata (tomatoes, salt, citric acid)
- 5 garlic clove
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 500g beef mince (british beef mince (10% fat))
- 2 onion
- 240g chestnut mushrooms
Nutritional Information
Calories: 630
Protein: 37g
Carbs: 68g
Fat: 23g
Beef Ragu Casarecce with Pistachio Topping & Pear Salad
Juicy British beef mince simmers away in a flavourful ragu, infused with balsamic and herbs, and Cirio's Italian tomato passata. Toss in our brown rice casarecce pasta to soak up all the flavour. Serve alongside a refreshing pear salad. To make it all even more special? A homemade pistachio sprinkle, for the perfect crunch
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a small frying pan, a measuring jug & a large bowl
Time to fry
- Finely dice the onions. Thinly slice the mushrooms
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the beef, mushrooms and onion
- Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown. Season with salt and pepper
Boil & simmer
- Meanwhile, add the casarecce to the saucepan and boil for 8-9 mins, until cooked. Reserve 100ml pasta water, then drain and drizzle with 1 tsp oil
- Finely chop or crush the garlic. Add the garlic to the beef pan and cook for 1 min, then stir in the passata, stock powder, dried Italian herbs, reserved pasta water and half the balsamic
- Bring to the boil, then lower the heat and simmer for 5-6 mins, until thickened
Make the pistachio topping
- Roughly chop the pistachios
- Heat the small frying pan with 1 tsp oil on medium heat. Once hot, add the pistachios and crumb. Cook for 2-3 mins, until golden brown. Remove from the heat
- Thinly slice the pear
Finish & plate up
- When ready, add the cooked pasta to the ragu and simmer for 1 min, until piping hot, then serve into bowls
- Sprinkle over the pistachio topping
- Add the pear, rocket and remaining balsamic to the large bowl. Toss to combine and serve alongside
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