Penne Ragu Alforno
with Carrot and Chives
These warming and hearty Penne Ragu Alforno and Salad are bursting full of flavours and make the perfect dinner night option, from HelloFresh.
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
British Beef Mince
200
Penne Pasta
28
Red Wine Stock Paste
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
1
Chives
30
Tomato Puree
1
Mozzarella
(Contains Milk)
1
Carrot
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp of salt for the pasta. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Season with salt and pepper.
Meanwhile, trim the carrot (no need to peel) and grate on the coarse side of your grater. Add the penne to the boiling water and cook for 12 mins. When cooked, drain in a colander, pop back in the pan and drizzle with a little oil to stop it sticking together. Once browned, add the carrots to the beef mince, stir together then add the tomato puree. Cook, stirring, for another minute.
Pour the finely chopped tomatoes into the pan with the mince along with the red wine stock pot and water (see ingredients for amount), bring to the boil, stirring to dissolve the stock pot then reduce the heat and simmer until thick and tomatoey, 10-12 mins. Season to taste with salt and pepper if needed.
Meanwhile, finely chop the chives (or snip with scissors if easier!) then get some washing up out of the way!
Once thickened, stir the sauce and pasta together along with half of the chives (use whichever pan is the largest!) and transfer to a large deep ovenproof dish. Drain the mozzarella and tear into pieces. Scatter over the top of the pasta, then sprinkle over the hard Italian cheese. Bake until the cheese is melted and bubbly, 8-10 mins.
Serve the penne bake, sprinkled with the remaining chopped chives. Enjoy!
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