Embrace the heavenly combination of pasta, cheese, and garlic bread with this utterly delectable Penne Beef Ragu with Cheesy Garlic Bread recipe! This dish is a testament to the simple joys of comfort food, delivering an ensemble of tastes that is certain to elevate any dining experience.
The Penne Beef Ragu is a classic Italian dish that marries tender, slow-cooked beef with a rich and flavourful tomato-based sauce. The penne pasta is cooked to al dente perfection, acting as the ideal vessel to carry every drop of the savoury ragu. Each bite of this hearty pasta dish provides a wonderful melding of textures and flavours that’s both comforting and satisfying.
Accompanying this is the irresistibly decadent Cheesy Garlic Bread, a perennial favourite that can do no wrong. The garlic-infused bread is toasted to a perfect golden brown, its crust crisp and its interior soft and warm. It is then generously smothered with a layer of gooey, melted cheese, creating a matchless fusion of flavours. The bread not only adds a delightful crunch to the meal but also serves as the perfect tool for mopping up any remaining ragu sauce.
This Penne Beef Ragu with Cheesy Garlic Bread recipe encapsulates the essence of delicious food, offering a triad of timeless flavours that is sure to be a hit at any table. It’s a celebration of comfort food at its finest, promising a hearty and indulgent feast that’s packed with all the things we love about Italian cuisine.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Colander, Frying Pan, Fine Grater and a Measuring Jug.
Penne Beef Ragu with Cheesy Garlic Bread
Print RecipeIngredients
- 200g Penne Pasta
- 240g Beef Mince
- 2 Garlic Cloves
- 1 Sachet Beef Stock Powder
- 1 Pack Finely Chopped Tomatoes with Basil
- A Pinch of Chilli Flakes
- 1 Tbsp of Balsamic Vinegar
- 20g Rocket
- 30g Cheddar Cheese
- 1 Ciabatta
- 1 Tbsp Olive Oill
- 100ml Water for the Ragu
Instructions
Step 1: Cook the Pasta
Preheat your grill to high and fill and boil your kettle. Then, pour the boiled water into a large sauce pan on a high heat with 1/2 tsp salt for the penne.
Add the penne and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.
Step 2: Cook the Pasta
Meanwhile, heat a drizzle of oil in a frying pan on a medium high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins.
Use a wooden spoon to break it up as it cooks.
Whilst the beef cooks, peel and grate the garlic (or use a garlic press).
Step 3: Make the Sauce
Once the beef has browned, add half the garlic and cook stirring frequently for 1 minute. Then add the beef stock powder, finely chopped tomatoes, a pinch of chilli flakes (use more if you like heat) and water (see ingredients for amount).
Bring to a boil then reduce to a simmer and cook stirring occasionally until thickened, 10-12 mins.
Step 4: Start the Salad
In a medium bowl, combine the balsamic vinegar, oil (see ingredients for amount) and a pinch of sugar (if you have any).
Mix together and pop the rocket on top. Don’t dress the salad yet, we will do this before serving.
Step 5: Make Garlic Bread
When everything has roughly 4-5 minutes left, grate the Cheddar cheese. Then, halve the ciabattas widthways and spread the remaining garlic on the cut side.
Sprinkle over the cheese and grill on the top shelf of your oven until golden and brown, 2-3 mins. Watch it like a hawk as it can quickly burn!
Step 6: Finish and Serve the Dish
Once everything is ready, taste and season the beef ragu and stir through the cooked penne, reheat if necessary. Share between your bowls.
Toss the rocket in the dressing and serve alongside the pasta with the cheesy garlic bread. Enjoy!
