HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Ragu Penne
Beef Ragu Penne

Beef Ragu Penne

with Cheesy Garlic Bread

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Allergens:Cereals containing GlutenSulphitesMilk

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Penne Pasta

(ContainsCereals containing Gluten)

240 grams

Beef Mince

2 clove

Garlic Clove

1 sachet

Beef Stock Powder

1 pack(s)

Finely Chopped Tomatoes with Basil

1 pinch

Chilli Flakes

1 sachet

Balsamic Vinegar


20 grams


30 grams

Mature Cheddar Cheese


1 unit(s)


(ContainsCereals containing Gluten)

Not included in your delivery

100 milliliter(s)

Water for the Ragu

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3920 kJ
Energy (kcal)925 kcal
Fat32.0 g
of which saturates12.0 g
Carbohydrate109 g
of which sugars17.0 g
Protein49 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Preheat your grill to high and fill and boil your kettle. b) Pour the boiled water into a large sauce pan on a high heat with 1/2 tsp salt for the penne. c) Add the penne and cook until tender, 12 mins. d) Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, heat a drizzle of oil in a frying pan on a medium high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. c) Use a wooden spoon to break it up as it cooks. d) Whilst the beef cooks, peel and grate the garlic (or use a garlic press).


a) Once the beef has browned, add half the garlic and cook stirring frequently for 1 minute. b) Then add the beef stock powder, finely chopped tomatoes, a pinch of chilli flakes (use more if you like heat) and water (see ingredients for amount). c) Bring to a boil then reduce to a simmer and cook stirring occasionally until thickened, 10-12 mins.


a) In a medium bowl, combine the balsamic vinegar, oil ( see ingredients for amount) and a pinch of sugar (if you have any). b) Mix together and pop the rocket on top. Don't dress the salad yet, we will do this before serving.


a) When everything has roughly 4-5 minutes left, grate the Cheddar cheese. b) Halve the ciabattas widthways and spread the remaining garlic on the cut side. c) Sprinkle over the cheese and grill on the top shelf of your oven until golden and brown, 2-3 mins. Watch it like a hawk as it can quickly burn


a) Once everything is ready, taste and season the beef ragu and stir through the cooked penne, reheat if necessary. Share between your bowls. b) Toss the rocket in the dressing and serve alongside the pasta with the cheesy garlic bread. c) Enjoy!