eCook Meal
Luxury Beef & Olive Ragù
with linguine pasta, ricotta cheese & fresh parsley
A thick, glossy sauce of free-range beef mince, tomatoes, Peri-Peri spice, and juicy Kalamata olives. Seeping into a base of silky linguine and dolloped with a blend of creamy ricotta and fresh parsley. Hearty and classy!
Serving guide
Choose your portion size.
PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 12-15 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped Parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious Beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining Parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped Parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious Beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining Parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped Parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious Beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining Parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
PREP FOR THE PASTA & TOAST THE SEEDS
Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place a large pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
RAGÙ TO WOO YOU!
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced Onion for 7-8 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 18-20 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water.
BUBBLING LINGUINE
Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…
Mix three-quarters of the chopped Parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving.
ALMOST THERE
Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated.
TIME TO DINE!
Pile up the luxurious Beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining Parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R229.46
for 4 servings · R57.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-Range Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cooked Chopped Tomatoes needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
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Balsamic Vinegar needs 40 mlWillow Creek Cabernet Sauvignon Balsamic Vinegar 250 ml 250 ml at R54.99 · 16% of packR8.80
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Ricotta Cheese needs 200 gRicotta Cheese Avg 250 g 250 g at R46.75 · 80% of packR37.40
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Linguine Pasta needs 500 gLinguine Pasta 500 g 500 g at R22.99 · 100% of packR22.99
Not in the Woolies basket — source these elsewhere:
- Non-Alcoholic Red Wine
- NOMU Peri Peri Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Luxury Beef & Olive Ragù?
The preparation time for Luxury Beef & Olive Ragù with linguine pasta, ricotta cheese & fresh parsley is between 20 and 30 minutes.
What is the total time required to make Luxury Beef & Olive Ragù with linguine pasta, ricotta cheese & fresh parsley?
The total time required to make Luxury Beef & Olive Ragù with linguine pasta, ricotta cheese & fresh parsley is between 25 and 35 minutes.
How many servings does Luxury Beef & Olive Ragù provide?
4 servings
What are the main ingredients in Luxury Beef & Olive Ragù?
Balsamic Vinegar, Beef, Beef Mince, Green Leaves, Linguine Pasta, NOMU Peri-Peri Rub, Non-Alcoholic Red Wine, Onion, Parsley, Pitted Kalamata Olives, Ricotta Cheese, Sunflower Seeds, Tomato
What is the nutritional information of Luxury Beef & Olive Ragù?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Luxury Beef & Olive Ragù?
WHILE YOUR RAGÙ & PASTA ARE ON THE GO…: Mix three-quarters of the chopped parsley with the ricotta and season. Toss the rinsed green leaves with the balsamic vinegar, a drizzle of olive oil, and some seasoning. Set both aside for serving. ALMOST THERE: Once the ragù has thickened, stir through the chopped olives and season to taste with salt, pepper, and a sweetener of choice (optional). Remove from the heat and add half to the pot of pasta, reserving the rest for plating. Gently toss until coated. RAGÙ TO WOO YOU!: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Reduce the heat to low and stir through the Peri-Peri Rub, the cooked chopped tomatoes, and the red wine. Simmer for 15-18 minutes until reduced and thick, stirring occasionally to prevent it from catching. If too thick, loosen with a little of the pasta water. TIME TO DINE!: Pile up the luxurious beef linguine and spoon over the remaining ragù. Top with dollops of herbed ricotta and scatter over the remaining parsley. Serve the dressed leaves on the side with sprinklings of toasted sunflower seeds. Buon appetito, maestro! PREP FOR THE PASTA & TOAST THE SEEDS: Place a pot of salted water for the pasta over a high heat and leave to come to the boil for step 3. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. BUBBLING LINGUINE: Once the water is boiling, add a drizzle of oil and cook the pasta for 9-11 minutes until al dente. Drain on completion and return to the pot. Toss through some oil to prevent sticking and set aside.
What should be prepared from my kitchen to make Luxury Beef & Olive Ragù?
Balsamic Vinegar, Beef, Beef Mince, Green Leaves, Linguine Pasta, NOMU Peri-Peri Rub, Non-Alcoholic Red Wine, Onion, Parsley, Pitted Kalamata Olives, Ricotta Cheese, Sunflower Seeds, Tomato
How many calories does Luxury Beef & Olive Ragù have?
calories
How much fat content does Luxury Beef & Olive Ragù have?
grams