Penne Ragu al Forno
with Mushrooms, Mozzarella and Cheese
Literally translating as 'to the oven', a dish that's been cooked 'al forno' is baked in the oven. Here, we've got a riff on a classic with a beef ragu and two types of cheese, then baking until golden for a hearty dinner that's sure to be a crowd pleaser.
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.
Ingredients
120 grams
Sliced Mushrooms
240 grams
British Beef Mince
1 unit(s)
Carrot
180 grams
Penne Pasta
(Contains: Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 ball(s)
Mozzarella
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
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 sliced mushrooms and beef mince. Fry until browned, 4-5 mins. Season with salt and pepper. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
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 grated 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.
While the ragu simmers, drain the mozzarella and tear into pieces.
Once thickened, combine the ragu sauce and cooked pasta together. Transfer to an appropriately sized 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.
When eveything's ready, share your penne ragu al forno between your bowls.
Enjoy!
