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Penne Ragu Alforno

Penne Ragu Alforno

with Carrot and Chives

Family Friendly
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These warming and hearty Penne Ragu Alforno and Salad are bursting full of flavours and make the perfect dinner night option, from HelloFresh.

Allergens:GlutenSulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

1 unit(s)

Carrot

200 grams

Wheat Penne Pasta

(ContainsGluten)

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Paste

(ContainsSulphites)

1 bunch(es)

Chives

1 ball(s)

Mozzarella

(ContainsMilk)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4171 kJ
Energy (kcal)997 kcal
Fat39.0 g
of which saturates21.0 g
Carbohydrate97 g
of which sugars23.0 g
Protein60 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Grater
Knife
Saucepan
Sieve
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp of salt for the pasta. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Season with salt and pepper.

2

Meanwhile, trim the carrot (no need to peel) and grate on the coarse side of your grater. Add the penne to the boiling water and cook for 12 mins. When cooked, drain in a colander, pop back in the pan and drizzle with a little oil to stop it sticking together. Once browned, add the carrots to the beef mince, stir together then add the tomato puree. Cook, stirring, for another minute.

3

Pour the finely chopped tomatoes into the pan with the mince along with the red wine stock pot and water (see ingredients for amount), bring to the boil, stirring to dissolve the stock pot then reduce the heat and simmer until thick and tomatoey, 10-12 mins. Season to taste with salt and pepper if needed.

4

Meanwhile, finely chop the chives (or snip with scissors if easier!) then get some washing up out of the way!

5

Once thickened, stir the sauce and pasta together along with half of the chives (use whichever pan is the largest!) and transfer to a large deep ovenproof dish. Drain the mozzarella and tear into pieces. Scatter over the top of the pasta, then sprinkle over the hard Italian cheese. Bake until the cheese is melted and bubbly, 8-10 mins.

6

Serve the penne bake, sprinkled with the remaining chopped chives. Enjoy!