SKU: RCPE-0005

Beef & Spinach Rigate (Recipe Bundle - Serves 4) SKU: RCPE-0005 𝗪𝗵𝗮𝘁'𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗲𝗱 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗯𝘂𝗻𝗱𝗹𝗲 • Primo Penne Rigate - 454g • Canadian Raised Grass-Fed Beef Ground (Lean) - 0.5kg • Tre Stelle Mozza/Cheddar Shredded - 200g • Belfarm Red Chillies Crushed - 50g • Primo Crushed Tomatoes - 796ml • Galbani Professionale Parmesan Cheese Grated - 500g • Onions Red - 1lb • Organic Baby Spinach - 142g • Campbell's Ready To Use No Salt Vegetable Broth - 900ml • Italian Seasoning - 42g 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 • Ground Beef - 500g • Rigate: 1 ¼ cups • Tre Stelle Mozza/Cheddar Shredded - 1 cup • Parmesan - ½ cup • Chilli Flakes - 2 tsp (optional) • Crushed Tomatoes - ½ can • Onion - 1 whole • Garlic - 3 cloves • Italian Seasoning - 1 tbsp • Baby Spinach - 113g • Vegetable Broth - 1 cup Additional ingredients you'll need: • Salt and Pepper • Oil 𝗟𝗲𝘁'𝘀 𝗴𝗲𝘁 𝗰𝗼𝗼𝗸𝗶𝗻𝗴: PREP THE PARTY a. In a large pot, bring 10 cups of water and 2 tsp of salt to a boil. Once bubbling, add the Rigate pasta and cook for 10-12 minutes until tender, stirring occasionally so nothing sticks b. Before draining, scoop out ½ cup of that pasta water (you'll need it later). Drain the pasta and return it to the pot. Turn off the heat, but keep the lid on - it's staying warm c. While that's going, wash your produce d. Roughly chop the spinach e. Peel and finely chop the garlic and onion COOK THAT BEEF a. In a large non-stick pan, heat 1 tbsp of oil over medium b. Add the chopped onion and garlic, and cook for a few minutes until the onion becomes soft and translucent c. Toss in the ground beef and Italian seasoning. Break up the meat with your spoon and let it brown for about 5-6 minutes, until there's no more pink in sight Season with salt and pepper MAKE THAT SAUCE a. When the beef is done, carefully drain excess fat and discard b. Lower the heat to medium, and stir in ½ can of crushed tomatoes, a cup of vegetable broth, reserved pasta water and ¼ cup of parmesan c. Stir occasionally, until the sauce thickens up and gets cozy BRING IT ALL TOGETHER a. Add the beefy tomato sauce and chopped spinach to the pot with your rigate b. Stir everything gently so the spinach wilts and the pasta gets coated in all that saucy goodness. Taste and adjust seasoning as needed c. Dish it up into 4 bowls d. Top with a cup of shredded mozza-cheddar, the remaining ¼ cup of Parmesan, and a pinch (or more!) of chilli flakes if you're into a little heat ENJOY!