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Super Quick Penne Beef Ragu
Super Quick Penne Beef Ragu

Super Quick Penne Beef Ragu

with Mushrooms, Spinach and Cheese

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

Tags:
Rapid
Allergens:
Cereals containing gluten
•Sulphites
•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: Cereals containing gluten)

1

Italian Style Herbs

120

Sliced Mushrooms

15

Worcester Sauce

(Contains: Cereals containing gluten)

1

Tomato Passata

25

Sun-Dried Tomato Paste

15

Red Wine Jus Paste

(Contains: Sulphites, Celery)

40

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1

Sugar

Nutritional information

Energy (kcal)765 kcal
Energy (kJ)3200 kJ
Fat28.3 g
of which saturates12.6 g
Carbohydrate79.2 g
of which sugars12 g
Protein46.2 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grill Pan
•Medium Saucepan
•Grater
•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, 5-6 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.

Mushroom Time
3

a) Once the beef is browned, drain and discard any excess fat.
b) Stir in the Italian style herbs and mushrooms and cook for another 2 mins.

Simmer the Ragu
4

a) Stir in the Worcester sauce and simmer until evaporated, 30 secs.
b) Stir in the passata, sun-dried tomato paste, sugar for the sauce (see ingredients for amount) and red wine jus paste.
c) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins, stirring occasionally.

Add 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.
c) Stir through three quarters of the cheese until combined. TIP: Add a splash of water if your sauce needs loosening.

Finish and Serve
6

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

Meal right image

Explore Similar Recipes

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