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Italian Recipes

Quick Penne Beef & Pork Ragu

Quick Penne Beef & Pork Ragu

Quick Penne Beef & Pork Ragu

with Mushrooms, Tenderstem® and Cheese

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Ready in less than 25 minutes, this Quick Penne Beef & Pork Ragu has it all. Combining a rich tomato sauce, beef, pork, Italian style cheese and mushrooms, it's perfect for a weeknight dinner and is sure to be a crowd pleaser.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Sulphites

•Celery

•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 grams

British Beef and Pork Mince

80 grams

Tenderstem® Broccoli

180 grams

Penne Pasta

(Contains: Cereals containing gluten)

1 sachet(s)

Mixed Herbs

80 grams

Sliced Mushrooms

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3284 kJ

Energy (kcal)785 kcal

Fat29.2 g

of which saturates8.9 g

Carbohydrate83.9 g

of which sugars16 g

Dietary Fibre6.6 g

Protein43.2 g

Salt2.3 g

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

Utensils

•Pan

•Large Saucepan

•Colander

Instructions

Brown the Mince

1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef and pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Pasta and Broccoli

2

a) Meanwhile, cut the Tenderstem® broccoli into thirds.

b) Add the penne to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

c) When the pasta has 4-5 mins left, add the broccoli to the same pan and cook for the remaining time.

Mushroom Time

3

a) Once the mince is browned, drain and discard any excess fat.

b) Stir in the mixed herbs and mushrooms. Cook for another 2 mins.

Simmer the Sauce

4

a) Stir in the Worcester sauce and simmer until evaporated, 30 secs.

b) Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 4-5 mins.

Combine and Stir

5

a) When the pasta and broccoli are cooked, drain in a colander, then add to the sauce.

b) Stir through three quarters of the cheese until combined.

c) Add a splash of water to loosen the sauce if needed.

Serve

6

a) Season your penne ragu to taste with salt and pepper, then serve in bowls.

b) Sprinkle with the remaining cheese to finish.

b) Enjoy!

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