Penne Bacon Ragu Alforno

Name: Penne Bacon Ragu Alforno with Mozzarella and Cheese
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 240 grams British Beef Mince; 1 unit(s) Carrot; 180 grams Penne Pasta; 1 carton(s) Finely Chopped Tomatoes; 28 grams Red Wine Stock Paste; 1 ball(s) Mozzarella; 20 grams Grated Hard Italian Style Cheese; 90 grams British Smoked Bacon Lardons; 50 milliliter(s) Water for the Sauce

with Mozzarella and Cheese

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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.

Total40 minutes

Active 25 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

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 Fibre8.5 g

Protein60.4 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Pan

•Colander

•Grater

•Oven dish

Instructions

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.

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.

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.