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Super Quick Beef Ragu
Super Quick Beef Ragu

Super Quick Beef Ragu

with Penne, Spinach and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Super Quick Beef Ragu in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Gluten
•Schwefeldioxide und Sulfite
•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

British Beef Mince

180

Penne Pasta

(Contains: Gluten)

150

Closed Cup Mushrooms

1

Provencal Herbs

15

Worcester Sauce

(Contains: Gluten)

1

Finely Chopped Tomatoes

15

Red Wine Jus Paste

(Contains: Schwefeldioxide und Sulfite, Celery)

100

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1

Sugar

Nutritional information

Energy (kcal)811 kcal
Energy (kJ)3393 kJ
Fat28.6 g
of which saturates13 g
Carbohydrate83.7 g
of which sugars18.2 g
Protein53.8 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Medium Saucepan
•Chopping Board
•Knife
•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 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. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Cook the Pasta
2

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

Fry the Veggies
3

a) While the pasta cooks, thinly slice the mushrooms.
b) Once the beef is browned, drain and discard any excess fat. Stir in the Provencal herbs and mushrooms.
c) Cook for another 2 mins.

Cook the Sauce
4

a) Stir in the Worcester sauce and simmer until evaporated.
b) Stir in the finely chopped tomatoes, sugar (see ingredients for amount) and red wine jus paste.
c) Bring to the boil then reduce the heat and simmer until thick, 4-5 mins, stirring occasionally.

Stir In the Spinach
5

a) Stir the spinach through the sauce a handful at a time until wilted and piping hot, 1-2 mins.
b) When the pasta is cooked, drain in a colander then add to the sauce. Stir to combine. TIP: Add a splash of water if your sauce needs loosening.

Finish and Serve
6


a) Season to taste with salt and pepper, then serve the penne ragu in bowls.
b) Sprinkle with the hard Italian style cheese. Enjoy!

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