Penne Beef Ragu
with Cheesy Garlic Bread
.
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
180
Penne Pasta
(Contains Cereals containing gluten)
240
British Beef Mince
2
Garlic Clove
10
Beef Stock Paste
1
Finely Chopped Tomatoes with Basil
1
Chilli Flakes
12
Balsamic Vinegar
(Contains Sulphites)
20
Wild Rocket
30
Monterey Jack Cheese
(Contains Milk)
1
Ciabatta
Not included in your delivery
1
Olive Oil
100
Water for the Ragu
Nutritional information
Utensils
Instructions
a) Preheat your grill to high and fill and boil your kettle. b) Pour the boiled water into a large saucepan on a high heat with 1/2 tsp salt for the penne. c) Add the penne and cook until tender, 12 mins. d) Once cooked, drain in a colander, pop back into the pan, drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a frying pan on a medium-high heat. b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. c) Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle. d) Whilst the beef cooks, peel and grate the garlic (or use a garlic press).
a) Once the beef has browned, add half the garlic and cook, stirring frequently for 1 min. b) Add the beef stock paste, finely chopped tomatoes, a pinch of chilli flakes (use more if you like heat) and water (see ingredients for amount). c) Bring to a boil then reduce to a simmer and cook, stirring occasionally until thickened, 10-12 mins.
a) In a medium bowl, combine the balsamic vinegar, oil ( see ingredients for amount) and a pinch of sugar (if you have any). b) Mix together and pop the rocket on top. Don't dress the salad yet, we will do this before serving.
a) When everything has roughly 4-5 minutes left, grate the Monterey Jack cheese. b) Halve the ciabatta widthways and spread the remaining garlic on the cut side. c) Sprinkle over the cheese and grill on the top shelf of your oven until golden and brown, 2-3 mins. Watch it like a hawk as it can burn easily.
a) Once everything is ready, taste and season the beef ragu and stir through the cooked penne, reheat if necessary. Share between your bowls. b) Toss the rocket in the dressing and serve alongside the pasta with the cheesy garlic bread. Enjoy!
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