Super Quick Beef Ragu
with Penne, Spinach and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Super Quick Beef Ragu in just 20 minutes for a delicious and speedy meal.
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
180
Penne Pasta
(Contains Cereals containing gluten)
150
Closed Cup Mushrooms
1
Provencal Herbs
15
Worcester Sauce
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes
15
Red Wine Jus Paste
(Contains Sulphites, Celery)
100
Baby Spinach
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Sugar
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When the oil is hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) Meanwhile, add the penne to your pan of boiling water and bring back to the boil.
b) Cook until tender, 12 mins.
a) While the pasta cooks, thinly slice the mushrooms.
b) Once the beef is browned, drain and discard any excess fat. Stir in the Provencal herbs and mushrooms.
c) Cook for another 2 mins.
a) Stir in the Worcester sauce and simmer until evaporated.
b) Stir in the finely chopped tomatoes, sugar (see ingredients for amount) and red wine jus paste.
c) Bring to the boil then reduce the heat and simmer until thick, 4-5 mins, stirring occasionally.
a) Stir the spinach through the sauce a handful at a time until wilted and piping hot, 1-2 mins.
b) When the pasta is cooked, drain in a colander then add to the sauce. Stir to combine. TIP: Add a splash of water if your sauce needs loosening.
a) Season to taste with salt and pepper, then serve the penne ragu in bowls.
b) Sprinkle with the hard Italian style cheese. Enjoy!
