Super Quick Penne Beef Ragu
with Mushrooms and Cheese
Our three favourite words? Easy comfort food. This penne with super quick ragu is just that. The earthy flavour of the Italian spice works to enhance the flavour of the beef and ragu for a deliciously rich pasta dish. Our chefs have added Worcester sauce, which is sweet, savoury and tangy, along with red wine stock for a smooth, rich ragu sauce. Mixed with chestnut mushrooms, carrot and spinach, this dish is packed with veggies and can be ready, pan to plate in just 20 minutes.
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 grams
British Beef Mince
180 grams
Penne Pasta
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
80 grams
Sliced Mushrooms
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
Nutritional information
Instructions
a) Bring a large saucepan of water to the boil with 0.5 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, 5-6 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) Once the beef is browned, drain and discard any excess fat.
b) Stir in the Italian style herbs and mushrooms and cook for another 2 mins.
a) Stir in the Worcester sauce and simmer until evaporated, 30 secs.
b) Stir in the passata, sun-dried tomato paste, sugar for the sauce (see ingredients for amount) and red wine jus paste.
c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins, stirring occasionally.
a) When the pasta is cooked, drain in a colander, then add to the sauce.
b) Stir through three quarters of the cheese until combined. Add a splash of water if your sauce needs loosening.
a) Season the penne ragu to taste with salt and pepper, then serve in bowls.
b) Sprinkle with the remaining cheese.
b) Enjoy!
