Penne Ragu Alforno with Venison

Penne Ragu Alforno with Venison

and Mozzarella & Chives

Custom recipe
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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 grams

Venison Mince

1 unit(s)


200 grams

Penne Pasta


1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Paste


1 bunch(es)


1 ball(s)



½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3774 kJ
Energy (kcal)902 kcal
Fat22.0 g
of which saturates13.0 g
Carbohydrate99 g
of which sugars24.0 g
Protein75 g
Salt4.69 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Baking Dish
Instructionsarrow up iconarrow up icon
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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!