Super Quick Beef Ragu
with Penne
- Barley
- Cereals containing gluten
- Sulphites
- Wheat
- Milk
- Egg
- Mustard
- Soya
- May contain traces of allergens
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.
Ingredients
240 grams
British Beef Mince
1 unit(s)
Carrot
150 grams
Closed Cup Mushrooms
1 sachet(s)
Italian Style Herbs
pot(s)
Dried Italian Herbs
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
180 grams
Penne Pasta
(Contains: Cereals containing gluten, Wheat, Mustard, Soya, May contain traces of allergens)
100 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the beef mince and cook until browned, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when it is no longer pink in the middle.
a) Meanwhile, trim and coarsely grate the carrot (no need to peel). Thinly slice the mushrooms.
b) Once the beef is browned, stir in the Italian herbs, mushrooms and carrot.
c) Cook for another 2 mins.
a) Stir in the Worcester sauce and simmer until evaporated.
b) Stir in the finely chopped tomatoes and red wine stock paste.
c) Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.
a) Add the penne to your pan of boiling water and cook until tender, 12 mins.
b) Once cooked, drain in a colander.
a) Stir the spinach through the sauce a handful at a time until wilted.
b) Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening.
a) Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian style cheese. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, tasty sauce, though some found it a bit bland and suggested adding more herbs or spices for depth.
- Ease of prep: Customers praised how quick and simple this dish was to make, perfect for busy weeknights.
- Suggestions: Consider adding fresh onion and garlic, or swapping mushrooms for red onions to enhance the flavour.
- Next-day meals: Several noted it reheated well, making great leftovers for lunch the following day.
- Portions: Most found the portion size generous, with some even having enough for an extra meal.
