Penne Ragu Alforno with Venison

Name: Penne Ragu Alforno with Venison and Mozzarella & Chives
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 200 Penne Pasta; 300 Venison Mince; 28 Red Wine Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Chives; 30 Tomato Puree; 1 Mozzarella; 1 Carrot; 20 Grated Hard Italian Style Cheese; 50 Water for the Sauce

and Mozzarella & Chives

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Allergens:

Sulphites

•Milk

•Egg

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

200

Penne Pasta

300

Venison Mince

Red Wine Stock Paste

(Contains: Sulphites)

Finely Chopped Tomatoes with Onion and Garlic

Chives

Tomato Puree

Mozzarella

(Contains: Milk)

Carrot

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)902 kcal

Energy (kJ)3774 kJ

Fat22 g

of which saturates13 g

Carbohydrate99 g

of which sugars24 g

Protein75 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan

•Medium Saucepan

•Chopping Board

•Grater

•Colander

•Knife

•Baking Dish

•Bowl

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 venison 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!

Step 1 MOD: If you've opted to get venison mince instead of beef mince, just cook the venison mince in the same way the recipe tells you to cook the beef mince.