Rigatoni with Beef & Zucchini Ragù

Cook the pasta & prep

Bring a big pot of salted water to the boil, add the rigatoni, and cook to al dente, 9 to 11 minutes, stirring now and then. Scoop out 240ml of the water before draining. While that cooks, finely dice the shallot, mince the garlic, and coarsely grate the zucchini. Wrap the zucchini in a clean kitchen towel and wring it out hard over the sink, you want it as dry as you can get it.

Brown the beef

Warm a little oil in a large pan over medium-high heat. Add the beef mince, shallot, Italian herbs, and a good pinch of salt and pepper. Fry, breaking up the meat, until browned and nearly cooked, 3 to 5 minutes.

Build the ragù

Stir in the tomato paste and cook it out for a minute or two, until the beef is cooked through. Add the zucchini, garlic, and another pinch of salt, and cook until the zucchini softens, 2 to 3 minutes. Now in go the cream cheese, stock concentrate, 120ml of the reserved pasta water, and ½ tsp sugar. Simmer until it thickens slightly, 1 to 2 minutes, then season.

Finish & serve

Drop the heat to medium-low. Fold in the drained rigatoni, half the Parmesan, and the butter until everything turns glossy, splashing in more pasta water if it looks tight. Divide between bowls and finish with the rest of the Parmesan.