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Italian Recipes

Superquick Beef Ragu

Superquick Beef Ragu

Superquick Beef Ragu

with Penne Pasta and Spinach

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Our three favourite words? Easy comfort food. This penne with super quick ragu is just that. The earthy flavour of the Italian spice works to enhance the flavour of the beef and ragu for a deliciously rich pasta dish. Our chefs have added Worcester sauce, which is sweet, savoury and tangy, along with red wine stock for a smooth, rich ragu sauce. Mixed with chestnut mushrooms, carrot and spinach, this dish is packed with veggies and can be ready, pan to plate in just 20 minutes.

Allergens:

Cereals containing gluten

•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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

200

Penne Pasta

½

Dried Italian Herbs

150

Closed Cup Mushrooms

28

Red Wine Stock Paste

(Contains: Sulphites)

1

Finely Chopped Tomatoes with Onion and Garlic

1

Carrot

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Nutritional information

Energy (kcal)832 kcal

Energy (kJ)3481 kJ

Fat26 g

of which saturates12 g

Carbohydrate97 g

of which sugars23 g

Protein49 g

Salt4.3 g

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

Instructions

Fry the mince

1

Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta.Heat a drizzle of oil in a large frying pan on medium-high heat.When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins.

Ger Prepped

2

Meanwhile, roughly chop the mushrooms.Trim and coarsely grate the carrot (no need to peel)When the beef is browned, stir in the Italian herbs, mushrooms and carrot.Cook for another 2 mins.

Cook the sauce

3

Stir in the Worcester sauce and simmer until evaporated. Stir in the finely chopped tomatoes and red wine stock pot.Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.

Cook the pasta

4

Add the penne to your pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander.

Stir in the Spinach

5

Stir the spinach through the sauce a handful at a time until wilted.Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening!

Finish and serve

6

Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian cheese and enjoy!

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