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Super Quick Penne Beef Ragu
Super Quick Penne Beef Ragu

Super Quick Penne Beef Ragu

with Mushrooms and Cheese

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Tags:
Family Friendly
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•Barley
•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

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Mixed Herbs

80 grams

Sliced Mushrooms**

15 grams

Worcester Sauce

(Contains: Cereals containing gluten, Barley)

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

20 grams

Grated Hard Italian Style Cheese**

(Contains: Milk, Egg)

240 grams

British Beef and Pork Mince**

Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)3206 kJ
Energy (kcal)766 kcal
Fat28.5 g
of which saturates8.7 g
Carbohydrate82.3 g
of which sugars15 g
Dietary Fibre4.7 g
Protein41.4 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 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. It's cooked when no longer pink in the middle. 

2

a) Meanwhile, add the penne to your pan of boiling water and bring back to the boil. 

b) Cook until tender, 12 mins.

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.

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.

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.

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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