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Super Quick Beef Ragu
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Super Quick Beef Ragu

Super Quick Beef Ragu

with Penne

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Our three favourite words? Easy comfort food. This penne with super quick ragu is just that. The earthy flavour of the Italian spice works to enhance the flavour of the beef and ragu for a deliciously rich pasta dish. Our chefs have added Worcester sauce, which is sweet, savoury and tangy, along with red wine stock for a smooth, rich ragu sauce. Mixed with chestnut mushrooms, carrot and spinach, this dish is packed with veggies and can be ready, pan to plate in just 20 minutes.

Tags:Rapid
Allergens:GlutenSulphitesMilkEgg

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

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

1 unit(s)

Carrot

1 sachet

Italian Herbs

120 grams

Sliced Mushrooms

1 sachet

Worcester Sauce

(ContainsGluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

180 grams

Penne Pasta

(ContainsGluten)

100 grams

Baby Spinach

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3392 kJ
Energy (kcal)811 kcal
Fat28.0 g
of which saturates13.0 g
Carbohydrate91 g
of which sugars23.0 g
Protein47 g
Salt4.33 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Spoon
Colander
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Bring a large saucepan of water to the boil with 1/2 tsp of 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, 4-5 mins. IMPORTANT: Wash your hands after handling raw meat. The mince is cooked when it is no longer pink in the middle.

2

a) Meanwhile, trim and coarsely grate the carrot (no need to peel). b) Once the beef is browned, stir in the Italian herbs, mushrooms and carrot. c) Cook for another 2 mins.

3

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

4

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

5

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

6

a) Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian style cheese. Enjoy!