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Penne Ragu Al Forno

Penne Ragu Al Forno

with Chives

.

Allergens:
Sulphites
Milk
Egg

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.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

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

20

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)967 kcal
Energy (kJ)4045 kJ
Fat37 g
of which saturates19 g
Carbohydrate100 g
of which sugars24 g
Protein57 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Medium Saucepan
Chopping Board
Grater
Colander
Knife
Oven dish

Instructions

Fry the mince
1

Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 1/2 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.

Cook the sauce
2

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 mince, stir together then add the tomato puree. Cook, stirring, for another minute.

Simmer the sauce
3

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. TIP: Add a splash of water if you feel it needs it.

Meanwhile....
4

Meanwhile, finely chop the chives (or snip with scissors if easier!) then get some washing up out of the way!

Bake
5

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
6

Serve the penne bake, sprinkled with the remaining chopped chives. Enjoy!