Classic Beef Ragu with Wholewheat Tortiglioni & Cheesy Roasted Veg

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
190g Tomatoes Baby Seasonal Mix
40g mixed salad leaves
500g british beef mince 5% fat

(british beef mince (5% fat))
1 handful of fresh basil
2 tbsp red wine vinegar

(red wine vinegar (100%))
10g beef stock powder

(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
250g wholewheat tortiglioni pasta (Cereals Containing Gluten, Wheat, Barley, Mustard, Oats, Soya)

(100% Durum whole WHEAT semolina)
390g chopped tomatoes

(tomatoes, tomato paste, salt, acidity regulator (citric acid))
2 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
2 tbsp tomato purée
2 onion

Allergens

Contains: Eggs, Milk, Cereals Containing Gluten, Wheat

May Contain: Barley, Mustard, Oats, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	540Kcal
	471kJ	2258kJ
Fat	3.2g	16g
of which saturates	1.1g	5.5g
Carbohydrates	12g	57g
of which sugars	2.1g	10g
Protein	8.4g	40g
Salt	0.33g	1.6g
Fibre	1.9g	8.9g

Back

High protein New 7 plants Low sat fat Family favourite Big appetites

Classic Beef Ragu with Wholewheat Tortiglioni & Cheesy Roasted Veg

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Beef

This classic ragu will be a hit with the whole family. Simmer tender British beef mince in a vibrant ragu, then add to the oven alongside a vibrant veg traybake (think delicate courgette and sweet peppers), coated in hard Italian cheese. Stir wholewheat tortiglioni through the ragu, finish with an extra sprinkle of cheese and you're ready to dig in. Clean plates guaranteed!

Cooking Instructions

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.

Before you start

Bring a large saucepan of water to the boil
Pull out a large lidded ovenproof saucepan, a grater, a sieve & a measuring jug

Get started

Finely dice the onions. Pick the basil leaves from the stalks and finely chop
Heat the large frying pan with 1 tsp olive oil on high heat. Once hot, add the beef and onion and cook for 5 mins, breaking the mince up with a wooden spoon, until golden brown. Season with salt and pepper

Simmer the ragu & boil the pasta

Add the vinegar, tomato puree and half the garlic herb paste to the pan. Cook for another 3 mins, then stir in the chopped tomatoes, stock, half the basil and 150ml water
Bring to the boil and simmer over a high heat for 12-15 mins, until thickened
Meanwhile, add the tortiglioni to the saucepan of boiling water. Boil for 9-10 mins, until almost cooked. Drain the pasta

Oven time

Finely grate the cheese
Roughly chop the tomatoes. Add to the large bowl with the pesto and remaining basil. Season with salt and pepper
Once cooked, stir the pasta into the sauce along with half the cheese. Season to taste