Penne Ragu Alforno
- Sulphites
- Milk
- Egg
Ingredients
240 grams
British Beef Mince
200 grams
Penne Pasta
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
1 bunch(es)
Chives
30 grams
Tomato Puree
1 ball(s)
Mozzarella
(Contains: Milk)
1 unit(s)
Carrot
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
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 beef 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.
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: Customers loved the rich, tomatoey sauce, with many praising the depth of flavour from the red wine stock.
- Ease of prep: Reviewers found this dish quick and simple to prepare, with clear instructions making it easy to follow.
- Suggestions: Consider adding garlic, herbs like oregano, or extra vegetables like peppers or mushrooms to enhance the flavour.
- Next-day meals: Many noted the generous portion size, with leftovers tasting even better the next day.
- Cheese: The melted mozzarella topping was a highlight for many, though some found it a bit too cheesy overall.
