Penne Bacon Ragu Alforno
with Mozzarella and Cheese
This Penne Bacon Ragu Alforno is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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.
Ingredients
240 grams
British Beef Mince
1 unit(s)
Carrot
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 ball(s)
Mozzarella
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the bacon lardons to the pan and fry until golden brown, 4-5 mins. Add the beef mince and fry for a further 4-5 mins. Season with salt and pepper. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook bacon thoroughly.
Meanwhile, trim and coarsely grate the carrot (no need to peel).
When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
Once the mince is browned, drain and discard any excess fat. Stir in the carrot and cook, stirring frequently, for 1 min.
Stir in the chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, stirring to combine, then lower the heat. Simmer until thickened, 10-12 mins.
Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
Drain the mozzarella and tear into pieces.
Once thickened, stir the ragu sauce and cooked pasta together. Transfer to a large, deep ovenproof dish.
Scatter the mozzarella over the top of the pasta, then sprinkle over the hard Italian style cheese.
Bake on the top shelf of your oven until the cheese is melted and bubbly, 8-10 mins.
When ready, share your penne ragu alforno between your bowls.
Enjoy!
