Penne Ragu Alforno
with Chives & Italian Style Hard Cheese
- Sulphites
- Milk
- Egg
.
Ingredients
240
British Beef Mince
200
Penne Pasta
28
Red Wine Stock Paste
(Contains: Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Chives
30
Tomato Puree
1
Mozzarella
(Contains: Milk)
1
Carrot
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Utensils
Instructions
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.
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 mince, stir together then add the tomato puree. Cook, stirring, for another minute.
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. TIP: Add a splash of water if you feel it needs it.
Meanwhile, finely chop the chives (or snip with scissors if easier!) then get some washing up out of the way!
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.
Serve the penne bake, sprinkled with the remaining chopped chives. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, with the red wine stock adding rich depth. Some felt it needed more herbs or spices for extra flavour.
- Ease of prep: Quick and simple to make, even for beginners. Several mentioned it was easy enough for children to help prepare.
- Suggestions: Consider adding onions, garlic, or mushrooms for more depth. Some recommend reducing cheese to lower calories.
- Next-day meals: Leftovers reheat well, with some saying it tasted even better the next day.
- Portions: Generous servings; many noted it could easily feed more than the intended number of people.
