Emerge yourself in the delightful flavours of Italy with this Super Quick Beef Ragu with Penne Pasta and Spinach recipe. This dish is a celebration of hearty comfort food that not only pleases the palate but also can be prepared with relative ease, making it an ideal option for those hectic weeknight dinners.
The Beef Ragu is an aromatic concoction of succulent beef simmered in a hearty, tomato-based sauce. The beef, tender and robustly flavoured, mingles with the rich sauce, soaking up its tangy, savoury notes and creating a harmony of tastes that encapsulates the spirit of Italian cuisine.
Paired with the ragu is Penne Pasta. Known for its cylindrical shape, penne proves to be the perfect vehicle for the ragu, its hollow centres capturing the sauce and ensuring that every bite is laden with the robust flavours of the beef. The pasta also adds a delightful al dente texture to the dish, bringing a satisfying bite that contrasts nicely with the tender beef.
The dish is elevated with the inclusion of Spinach. This leafy green is gently wilted and folded into the pasta, adding a layer of freshness and subtle earthiness that balances the richness of the beef ragu. Plus, its vibrant colour provides a visual appeal that makes the dish as pleasing to the eyes as it is to the taste buds.
This Super Quick Beef Ragu with Penne Pasta and Spinach recipe is a true Italian comfort food classic. Its robust, layered flavours and quick preparation time make it a convenient yet delicious choice for any weeknight dinner.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Sharp Knife, Cutting Board, Colander, Large Frying Pan and a Saucepan.
Super Quick Beef Ragu with Penne Pasta and Spinach
- 240g Beef Mince
- 1 Carrot
- ½ Tbsp Worcester Sauce
- 1 Tbsp Red Wine Stock Paste
- 100g Baby Spinach
- 1 Punnet Closed Cup Mushrooms
- ½ Tbsp Italian Herbs
- 1 Pack of Finely Chopped Tomatoes with Onion and Garlic
- 200g Penne Pasta
- 60g Grated Hard Italian Style Cheese
Step 1: Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta.Heat a drizzle of oil in a large frying pan on medium-high heat.
When hot, add the beef mince and fry, breaking it up with a wooden spoon, until browned, 4-5 mins.
Step 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.
Step 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.
Step 4: Add the penne to your pan of boiling water and cook until tender, 12 mins. Once cooked, drain in a colander.
Step 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!
Step 6: Season to taste with salt and pepper then serve the penne ragu in bowls sprinkled with the hard Italian cheese and enjoy!