Always refer to the product label for the most accurate ingredient and allergen information.
Beef Stock Powder
Finely Chopped Tomatoes with Basil
Water for the Ragu
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!