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BBQ Beef Ragu Penne

BBQ Beef Ragu Penne

with Pepper and Cheddar Cheese

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This BBQ Beef Ragu Penne is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Rapid
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelEasy
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 unit(s)

Green Pepper

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Red Chilli

45 grams

Mature Cheddar Cheese

(ContainsMilk)

240 grams

Beef Mince

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

10 grams

Beef Stock Paste

32 grams

BBQ Sauce

Not included in your delivery

100 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3373 kJ
Energy (kcal)806 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate87 g
of which sugars16.0 g
Protein45 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Cutting board
Knife
Garlic Press
Grater
Frying Pan
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne.
b) When boiling, add the pasta to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

2

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks or as small as you can.
b) Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
c) Halve the chilli lengthways, deseed then finely chop. Set aside for garnishing later.
d) Grate the cheese.

3

a) Heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince, pepper and chopped onion. Cook until the beef is browned and the veggies are tender, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
c) When cooked, add the garlic and Worcester sauce. Cook, stirring frequently, 1 min.

4

a) Once the garlic has cooked, add the tomato passata, beef stock paste and water for the beef (see ingredients for amount).
b) Bring to a boil and reduce the heat to a simmer.
c) Cook until thickened, 8-10 mins.

5

a) Once thickened, add the BBQ sauce to the ragu and bring to the boil. Season to taste with salt and pepper.
b) Add the cooked pasta to the pan, mix well to combine, then remove from the heat.

6

a) Share the BBQ beef pasta between your bowls.
b) Top with the grated cheese.
c) Sprinkle over the red chilli (careful - it's hot) for those who'd like some heat! Enjoy!