Speedy Beef Penne
with Spinach and Cheddar
This Speedy Beef Penne is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
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
1
Garlic Clove
1
Mixed Herbs
180
Penne Pasta
(Contains Cereals containing gluten)
22
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes
28
Red Wine Stock Paste
(Contains Sulphites)
30
Mature Cheddar Cheese
(Contains Milk)
40
Baby Spinach
Not included in your delivery
1
Sugar
50
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt.
b) Heat a large frying pan on medium-high heat (no oil).
c) Once hot, add the mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Meanwhile, peel and grate the garlic (or use a garlic press), then add to the mince with the mixed herbs. Cook, stirring, for 1 min.
a) Meanwhile, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.
b) 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, add the Worcester sauce to the mince and allow to bubble away until evaporated, 30 secs.
b) Stir in the chopped tomatoes, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
c) Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, grate the Cheddar.
b) When the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
a) Toss the cooked penne through the sauce along with the Cheddar and combine well.
b) Taste and season with salt and pepper if needed.
a) When ready, serve your beef penne in bowls.
Enjoy!
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