Beefy Ragu with Pesto

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Beefy Ragu with Pesto

Crispy beef and bacon ragu with blushed cherry tomatoes and roasted zucchini gnocchi pasta.

Ingredients to serve 2

  • 150g x Beef Mince
  • 50g x Diced Bacon
  • 1 x Onion - sliced
  • 1 sachet x Beef Stock
  • 2.5g x Corn flour
  • 60ml x Tomato Passata
  • 100g x Cherry Tomatoes
  • 2 x Courgettes - cut into chunks
  • 15g x Grated Parmesan
  • 30g x Basil Pesto
  • 125g x Gnocchi Pasta Shells
  • 100ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 300g x Beef Mince
  • 100g x Diced Bacon
  • 2 x Onion - sliced
  • 2 sachets x Beef Stock
  • 5g x Corn flour
  • 120ml x Tomato Passata
  • 200g x Cherry Tomatoes
  • 4 x Courgettes - cut into chunks
  • 30g x Grated Parmesan
  • 60g x Basil Pesto
  • 250g x Gnocchi Pasta Shells
  • 200ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Before you begin, preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, cherry tomatoes and courgettes well.

Mariella's Tip

Try to put your cutlery down in between each bite. This will help your body to signal your brain that you are full a lot quicker than if you 'inhale' your food.

Step 1 - Gnocchi Pasta Shells

Cook your gnocchi pasta shells in a large saucepan of salted water for 10-12 minutes until al dente. Drain through a colander and set aside until Step 3.

Step 2 - Roast Cherry's and Courgettes

Toss your cherry tomatoes and courgettes in a large mixing bowl with a drizzle of olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 6-8 minutes until your cherry tomatoes have softened and your courgette is just about tender.

Step 3 - Crispy Bacon and Beefy Ragu Pasta

Heat a large casserole pan over med-high heat, once your pan is hot but not smoking, add a drizzle of olive oil and fry your diced bacon for 2-3 minutes. Proceed to add your beef mince, crumbling the mince into the pan and then allowing your mince to crisp up for 4-6 minutes. Transfer your bacon and mince to a serving dish. To the same pan, add a glug of olive oil and sweat your sliced onions for 10-12 minutes. Once your onions have softened, add your liquid beef stock and water, bring this liquid to the boil. Mix your cornflour with a dash of water, lower the heat of your pan to low and stir your cornflour slurry into your onion mixture. Cook for 1 minute until your sauce has thickened slightly, remove your pan from the heat, mix in your tomato passata and add your bacon and mince to your onion mixture. Gently fold your cooked gnocchi pasta shells in and season to taste with salt and pepper.

To Serve

Divide your crispy bacon and beefy ragu pasta amongst your servings, top with your roast cherry's and courgette, basil pesto and grated parmesan cheese.