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Italian Recipes

Superquick Beef Ragu

Superquick Beef Ragu

Superquick Beef Ragu

with Penne Pasta and Spinach

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Looking for a tasty midweek dinner option? Try cooking up our Superquick Beef Ragu in just 20 minutes for a balanced and tasty meal.

Allergens:

Cereals containing gluten

•Sulphites

•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

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

200

Penne Pasta

½

Dried Italian Herbs

28

Red Wine Stock Paste

(Contains: Sulphites)

1

Finely Chopped Tomatoes with Onion and Garlic

150

Chestnut Mushrooms

1

Carrot

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Nutritional information

Energy (kcal)838 kcal

Energy (kJ)3506 kJ

Fat26 g

of which saturates12 g

Carbohydrate98 g

of which sugars23 g

Protein50 g

Salt4.4 g

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

Utensils

•Grill Pan

•Chopping Board

•Grater

•Knife

•Sieve

•Medium Saucepan

Instructions

Fry the Mince

1

Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins.

Cook the Mushroom

2

Meanwhile, roughly chop the mushrooms. Trim and coarsely grate the carrot (no need to peel) When the beef is browned, stir in the Italian herbs, mushrooms and carrot. Cook for another 2 mins.

Cook the Sauce

3

Stir in the Worcester sauce and simmer until evaporated. Stir in the finely chopped tomatoes and red wine stock pot. Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.

Cook the Pasta

4

Add the penne to your pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander.

Grate Times Ahead

5

Stir the spinach through the sauce a handful at a time until wilted. Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening!

Finish and Serve

6

Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian cheese and enjoy!

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