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    Ragu Pasta Bake

    Sponsored by Samsung: On the hunt for some new family-friendly comfort food recipes to try? This easy ragu pasta bake is a real people pleaser!

    This is one of those “please the whole family” recipes that just can’t really go wrong and tastes especially good on a dark and cold evening. You know, one of those evenings where nothing fancy is required and comfort is the main aim. Not to mention, it’s simple to make – especially with my Samsung Dual Cook oven that lets me cook at two different temperatures at the same time. Win, win!

    Here's what you'll need...

    • 400g lean beef mince
    • 1 large onion, diced
    • 3 cloves of garlic, minced
    • Leaves of 5 sprigs of thyme
    • 2tbsp olive oil
    • 2tbsp tomato purée
    • 200ml red wine
    • 200ml rich beef stock
    • 400g tin of chopped tomatoes
    • 250g Rigatoni pasta
    • 250g grated mozzarella
    • 50g grated parmesan
    • 1 small bunch fresh basil
    • Salt & pepper for seasoning

    Here's how it's done...

    Step 1

    Start by putting the oil and diced onion into a pan and cooking them on a medium heat until soft. Take the onions out of the pan and add the beef mince, turn the heat up and fry the mince until browned.

    Step 2

    Now add the onions back in along with the garlic and thyme and stir. Pour the wine into the mince and bring to a boil. Now add the stock followed by the tomato purée and stir in.

    Step 3

    Now add the chopped tomatoes, stir all and bring to a boil, then turn down to a low heat. Preheat your oven to 180C.

    Step 4

    Bring a large saucepan of water to a boil and add the pasta. Cook the pasta until still al dente (roughly 2 minutes less than the pack suggests). Drain the pasta and put into an oven-proof dish.

    Step 5

    Now put the mince on top of the pasta and spread evenly. Scatter the mozzarella over the mince. Put the whole thing into the oven for 20 minutes.

    Step 6

    Once the 20 minutes are up, put the parmesan on top and bake for another 5 minutes.