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3 Cheese Beef Ragu Pasta Bake
- 50 min
- 4-6 servs
CHILLI WITH CHEESE. FREEZE WITH EASE
The meat sauce used in this dish is super freezer-friendly, so it’s perfect for making in big batches. It means you can rustle up a tasty, nutritious dinner in minutes – even on those days when you’re too busy to cook.
Created by Cheese Up Your Life.
Preparation time: 10 mins | Total time: 60 mins
Step by Step
(tick the boxes as you go)
- 1 Heat a tablespoon of coconut oil in a large pan over a medium heat.
- 2 Add the onions and cook for 5 minutes, until softened.
- 3 Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
- 4 Heat a tablespoon of olive oil in another large pan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.
- 5 Place the cooked mince into the pan with the onions.
- 6 Add the chopped tomatoes, cherry tomatoes, celery, peppers, stocks and tomato purée and stir well.
- 7 Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
- 8 Meanwhile, mix the yogurt and chives in a medium bowl and set aside.
- 9 When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yogurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.
Ingredients
- Coconut oil
- Olive oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 chilli, finely chopped
- 2 tsp paprika
- 800g lean minced beef
- 2 x 400g tins of chopped tomatoes
- Handful of cherry tomatoes, halved
- 2 celery sticks, finely chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 500ml beef stock
- 5 tbsp tomato purée
- 400g tin of kidney beans, drained and rinsed
- Salt and pepper
- 125g grated Cheddar cheese
- 250g natural yogurt
- Handful of chives, chopped
- Handful of coriander leaves
- Brown rice, to serve
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