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Beef, Red Wine and Sun-Dried Tomato Pasta

Beef, Red Wine and Sun-Dried Tomato Pasta

with Spinach, Cheese and Garlic Bread
Michael Steadman
Michael SteadmanUpdated on November 04, 2025
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Calories
: 
847 kcal
Protein
: 
45.1g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Sulphites
  • Barley
  • Milk
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
  • Cereals containing gluten
  • Rye
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

240 grams

British Beef Mince

3 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Mixed Herbs

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Garlic Bread

Energy (kJ)3544 kJ
Energy (kcal)847 kcal
Fat24.7 g
of which saturates8.5 g
Carbohydrate102.7 g
of which sugars10.9 g
Dietary Fibre6.1 g
Protein45.1 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Kettle
•Colander
•Large Saucepan
•Grater
•Large Frying Pan

Instructions

1

a) Fill and boil your kettle.

b) Pour the boiled water into a large saucepan on high heat with 0.5 tsp salt.

c) Add the penne and bring back to the boil. Cook until tender, 12 mins.

d) 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, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) While the beef cooks, peel and grate the garlic (or use a garlic press). 

d) Drain and discard any excess fat from the beef, then season with salt and pepper.

3

a) Add half the garlic to the beef. Stir-fry for 30 secs. 

b) Stir in the passata, red wine stock paste, sun-dried tomato paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts).

c) Bring to a boil, then reduce the heat and simmer until thickened, 5-6 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.

4

a) Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Grill until golden, 5-6 mins.

5

a) Meanwhile, once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the pasta and two thirds of the cheese. Season with salt and pepper. 

c) Add a splash more water if you feel it needs it. 

 

6

a) Share the pasta between your bowls.

b) Sprinkle over the remaining cheese. 

c) Serve the garlic bread alongside.

Enjoy!

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