Penne Bacon Ragu Alforno
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Penne Bacon Ragu Alforno

Penne Bacon Ragu Alforno

with Mozzarella and Cheese

This Penne Bacon Ragu Alforno is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

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 war 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 Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

240 grams

British Beef Mince

1 unit(s)

Carrot

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 ball(s)

Mozzarella

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kcal)957 kcal
Energy (kJ)4005 kJ
Fat41.8 g
of which saturates19.1 g
Carbohydrate85 g
of which sugars17.7 g
Dietary Fiber8.5 g
Protein60.4 g
Salt4.75 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Saucepan
Pan
Colander
Grater
Oven dish

Instructions

Get Frying
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

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

Once hot, add the bacon lardons to the pan and fry until golden brown, 4-5 mins. Add the beef mince and fry for a further 4-5 mins. Season with salt and pepper. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook bacon thoroughly.

Cook the Pasta
2

Meanwhile, trim and coarsely grate the carrot (no need to peel).

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Simmer your Ragu Sauce
3

Once the mince is browned, drain and discard any excess fat. Stir in the carrot and cook, stirring frequently, for 1 min.

Stir in the chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, stirring to combine, then lower the heat. Simmer until thickened, 10-12 mins.

Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Cheese Please
4

Drain the mozzarella and tear into pieces.

Time to Bake
5

Once thickened, stir the ragu sauce and cooked pasta together. Transfer to a large, deep ovenproof dish.

Scatter the mozzarella over the top of the pasta, then sprinkle over the hard Italian style cheese.

Bake on the top shelf of your oven until the cheese is melted and bubbly, 8-10 mins.

Serve
6

When ready, share your penne ragu alforno between your bowls.

Enjoy!