A tomato based pasta dish the kids will love.


  • 500 g minced beef

  • 2 stems of silverbeet, leaves coarsely chopped and stalk coarsely chopped

  • 1 carrot and 1 onion, coarsely chopped

  • 2 cloves garlic

  • 1 tbsp coarsely chopped thyme, plus extra to serve

  • 1 tbsp coarsely chopped oregano, plus extra to serve

  • 1 fresh bay leaf

  • 1 cinnamon quill

  • 1 tsp dried chilli flakes

  • Pinch of grated nutmeg

  • ¾ cup red wine

  • 2 400 g cans cherry tomatoes or chopped tomatoes

  • 1 cup beef stock

  • 8 swiss brown mushrooms or button mushrooms, thickly sliced

  • 1 tbsp red wine vinegar, or to taste

  • 400 g rigatoni

  • Finely grated parmesan, to serve


  • 1.

    Heat a little olive oil in a large saucepan over medium-high heat, add beef and brown well, breaking up with a wooden spoon. While you’re doing this, blitz the silverbeet stalks, onion, celery and garlic in a food processor, then stir into beef along with herbs and spices. Add wine, bring to the boil and reduce by half (1-2 minutes), then add tomatoes and stock, bring to the simmer and cook for about 10 minutes until well flavoured. Stir though silverbeet leaves and mushrooms in the last couple of minutes cooking along with vinegar.

  • 2.

    Meanwhile, cook rigatoni in a large saucepan of generously salted boiling water until al dente, drain and toss through ragu. Serve hot scattered with parmesan and extra herbs.

  • Tip:

  • 1.

    Mince with a higher fat content is best for this ragu, so avoid lean mince in this instance.


Recipe courtesy of

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