Superquick Beef Ragu
with Penne Pasta and Spinach
Looking for a tasty midweek dinner option? Try cooking up our Superquick Beef Ragu in just 20 minutes for a balanced and tasty meal.
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.
Ingredients
240
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
Utensils
Instructions
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.
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.
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.
Add the penne to your pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander.
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!
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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