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Italian Recipes

Super Quick Penne Beef Ragu

Super Quick Penne Beef Ragu

Super Quick Penne Beef Ragu

with Mushrooms 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

Mixed Herbs

80

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)

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1

Sugar for the Sauce

Nutritional information

Energy (kJ)3100 kJ

Energy (kcal)741 kcal

Fat25.6 g

of which saturates10.9 g

Carbohydrate82.6 g

of which sugars15.2 g

Protein44.8 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•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 large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and fry 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 mixed herbs and mushrooms. Cook for another 2 mins.

Simmer the Sauce

4

a) Stir in the Worcester sauce and simmer until evaporated, 30 secs.

b) Stir in the passata, sun-dried tomato paste, red wine jus paste and sugar for the sauce (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer, stirring occasionally, until thickened, 4-5 mins.

Combine and Stir

5

a) When the pasta is cooked, drain in a colander, then add to the sauce.

b) Stir through three quarters of the cheese until combined.

c) Add a splash of water to loosen the sauce if needed.

Serve

6

a) Season your penne ragu to taste with salt and pepper, then serve in bowls.

b) Sprinkle with the remaining cheese to finish.

b) Enjoy!

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