HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuper 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.

Allergens:Cereals containing glutenCelerySulphitesMilkEgg

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

240 grams

Beef Mince

180 grams

Penne Pasta

(ContainsCereals containing gluten)

150 grams

Closed Cup Mushrooms

1 pot(s)

Provencal Herbs

1 sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 pack(s)

Finely Chopped Tomatoes

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3253 kJ
Energy (kcal)778 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate81 g
of which sugars15.0 g
Protein49 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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