Ingredients:
Beef Mince
240 grams
Beef Mince
Closed Cup Mushrooms
1 punnet(s)
Closed Cup Mushrooms
Dried Italian Herbs
½ pot(s)
Dried Italian Herbs
Worcester Sauce
½ sachet
Worcester Sauce
Finely Chopped Tomatoes with Onion and Garlic
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Pot
½ pot(s)
Red Wine Stock Pot
(ContainsSulphites)
Wheat Penne Pasta
200 grams
Wheat Penne Pasta
(ContainsGluten)
Carrot
1
a) Bring a large saucepan of water to the boil with a pinch of salt for the pasta. b) Heat a drizzle of oil in a large frying pan on medium-high heat. c) When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins.
Cook the Mushroom
2
Meanwhile, roughly chop the mushrooms. Trim and coarsely grate the carrot (no need to peel) When the beef is browned, stir in the Italian herbs, mushrooms and carrot. Cook for another 2 mins.
Cook the Sauce
3
Stir in the Worcester sauce and simmer until evaporated. Stir in the finely chopped tomatoes and red wine stock pot. Bring to the boil then reduce the heat and simmer until thick and tomatoey, 4-5 mins, stirring occasionally.
Cook the Pasta
4
Add the penne to your pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander.
Grate Times Ahead
5
Stir the spinach through the sauce a handful at a time until wilted. Add the cooked pasta and stir to combine. TIP: Add a splash of water if your sauce needs loosening!
Finish and Serve
6
Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian cheese and enjoy!
1 unit(s)
Carrot
Baby Spinach
1 bag(s)
Baby Spinach
Grated Italian Style Hard Cheese
1 pack(s)
Grated Italian Style Hard Cheese
(ContainsMilk, Egg)