Penne Beef Ragu
with Cheesy Garlic Bread
Looking for a quick and tasty midweek dinner option? Try cooking up our Penne Beef Ragu in just 20 minutes for a delicious and speedy 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
180
Penne Pasta
(Contains Cereals containing gluten)
240
British Beef Mince
2
Garlic Clove
10
Beef Stock Paste
1
Finely Chopped Tomatoes with Onion and Garlic
1
Italian Style Herbs
1
Chilli Flakes
12
Balsamic Vinegar
(Contains Sulphites)
20
Wild Rocket
30
Monterey Jack Cheese
(Contains Milk)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
Not included in your delivery
1
Olive Oil
100
Water for the Ragu
Nutritional information
Utensils
Instructions
a) Preheat your grill to high. 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 and 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 medium-high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw meat.
c) While the beef cooks, peel and grate the garlic (or use a garlic press). Trim the carrot then coarsely grate (no need to peel).
d) Halve, peel and thinly slice the onion.
a) Once the beef has browned, drain and discard any excess fat from the beef, then season with salt and pepper. Add the carrot, onion and half the garlic. Cook until the carrot has softened, 2-3 mins, stirring frequently.
b) Add the tomato puree, red wine stock paste, finely chopped tomatoes, Italian style herbs, a pinch of chilli flakes (use more if you like heat), sugar and the water for the ragu (see ingredients for both amounts).
c) Bring to a boil then reduce to a simmer. Cook, stirring occasionally, until thickened, 10-12 mins. IMPORTANT: The beef is cooked when no longer pink in the middle.
a) About 5 mins before everything is ready, grate the Monterey Jack cheese.
b) Roughly chop the chives.
a) Halve the ciabattas and spread the remaining garlic on the cut side.
b) Drizzle over some oil.
c) Sprinkle over the cheese and grill on the top shelf of your oven until golden and brown, 2-3 mins. Watch it carefully as it can burn easily.
a) Once everything is ready, taste and season the beef ragu further if needed.
b) Combine the ragu and the penne (reheat the ragu first if needed).
c) Share the penne ragu between your bowls.
d) Sprinkle over the chives and serve with the cheesy garlic bread. Enjoy!
