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
1
Carrot
30
Tomato Puree
28
Red Wine Stock Paste
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Italian Style Herbs
1
Chilli Flakes
30
Monterey Jack Cheese
(Contains Milk)
1
Chives
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
Not included in your delivery
100
Water for the Ragu
1
Olive Oil for the Garlic Bread
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.
c) Add the penne and bring back to the boil. 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) While the pasta cooks, 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 spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment 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) Drain and discard any excess fat from the beef, then season with salt and pepper.
a) Once the beef has browned, add the carrot 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) and the water for the ragu (see ingredients for amount).
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 (use scissors if easier).
a) Halve the ciabatta and lay onto a baking tray, cut-side up.
b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see ingredients for amount).
c) Sprinkle over the cheese and grill on the top shelf of your oven until golden brown, 2-3 mins. TIP: Watch it carefully as it can burn easily.
a) Once everything is ready, taste and season the beef ragu 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!
