Penne Ragu Alforno
with Cheese and Chives
- Cereals containing gluten
- Sulphites
- Milk
- Egg
This Penne Ragu Alforno is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
240
British Beef Mince
1
Carrot
180
Penne Pasta
(Contains: Cereals containing gluten)
30
Tomato Puree
1
Finely Chopped Tomatoes with Onion and Garlic
28
Red Wine Stock Paste
(Contains: Sulphites)
1
Chives
1
Mozzarella
(Contains: Milk)
25
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When the oil is hot, add the beef mince and cook until browned, 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.
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, then add the tomato puree. Cook, stirring, for 1 min.
Add the finely chopped tomatoes to the mince along with the red wine stock paste and water for the sauce (see ingredients for amount). Bring to the boil, stirring to combine, then lower the heat and simmer until thickened, 10-12 mins.
Once cooked, season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, finely chop the chives (use scissors if easier).
Drain the mozzarella and tear into pieces.
Once thickened, stir the sauce and cooked pasta together along with half of the chives (use whichever pan is largest). Transfer to a large, deep 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 ready, serve the penne ragu alforno with the remaining chives sprinkled on top.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rich tomato and red wine sauce wins plenty of praise, though some find it leans sweet or tomato-heavy and suggest adding garlic, oregano, or chilli flakes to deepen the flavour.
- Ease of prep: Straightforward from start to finish, with several cooks noting it is easy enough for teenagers and first-timers to manage confidently.
- Suggestions: Add chilli flakes, oregano, or fresh garlic to the sauce for more depth; consider reducing the carrot slightly if you prefer a less sweet ragu, and add a splash of extra liquid if the dish feels dry after baking.
- Next-day meals: Portions are generous and the dish reheats well, with many finding it stretches comfortably to lunch the following day or feeds more than two people.
- Cheese: The mozzarella topping is a highlight for most, though some prefer more of the hard Italian cheese; if mozzarella proves tricky to serve, scissors make cutting it much easier.
- Vegetables: A side salad or extra veg such as peppers, spinach, or mushrooms stirred into the sauce works well for those wanting more variety alongside the carrot.
