Experience the warm, homely flavours of Italy with this Penne Ragu Al Forno with Chives and Hard Italian Style Cheese recipe. It’s a classic, comforting weeknight dinner option that brings the rich, hearty flavours of Italian cuisine to your dinner table!
The Penne Ragu Al Forno. Cooked penne pasta is tossed in a homemade ragu, a slow-cooked, robust sauce teeming with the rich taste of finely minced meat and a harmonious blend of Italian herbs and tomatoes. The pasta is then baked, allowing the flavours of the ragu to meld beautifully with the pasta, creating an irresistibly delicious and filling dish.
To enhance this delightful combination, fresh Chives are sprinkled over the dish, providing a touch of freshness that perfectly complements the deeply flavoured ragu. These mild, onion-like herbs lend a subtle zing that breaks up the richness of the dish, ensuring a balanced palate.
Finally, the dish is topped off with a generous grating of Hard Italian Style Cheese. This cheese, known for its sharp, slightly salty taste and crumbly texture, adds an extra layer of flavour and a touch of gourmet refinement to the dish. It melts slightly in the warmth of the pasta, enveloping each penne in a delicate blanket of savoury goodness.
Despite the depth and complexity of its flavours, this Penne Ragu Al Forno with Chives and Hard Italian Style Cheese recipe is surprisingly easy to prepare. It’s the perfect weeknight dinner choice that delivers both the comforting satisfaction of a home-cooked meal and the exquisite delight of traditional Italian cuisine.
Penne Ragu Al Forno with Chives and Hard Italian Style Cheese
- 240g Beef Mince
- 200g Wheat Penne Pasta
- 1 Pack of Finely Chopped Tomatoes with Onion and Garlic
- 1 Bunch of Chives
- 60g Grated Hard Italian Style Cheese
- 1 Carrot
- 1 Pack of Tomato purée
- 1 Tbsp Red Wine Stock Paste
- 1 Ball of Mozzarella
- 50ml Water
Step 1: Fry the Mince
Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp of salt for the pasta. Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Season with salt and pepper.
Step 2: Cook the Sauce
Meanwhile, trim the carrot (no need to peel) and grate on the coarse side of your grater. Add the penne to the boiling water and cook for 12 mins. When cooked, drain in a colander, pop back in the pan and drizzle with a little oil to stop it sticking together. Once browned, add the carrots to the beef mince, stir together then add the tomato puree. Cook, stirring, for another minute.
Step 3: Simmer the Sauce
Pour the finely chopped tomatoes into the pan with the mince along with the red wine stock pot and water (see ingredients for amount), bring to the boil, stirring to dissolve the stock pot then reduce the heat and simmer until thick and tomatoey, 10-12 mins. Season to taste with salt and pepper if needed.
Step 4: Chop the Chives
Meanwhile, finely chop the chives (or snip with scissors if easier!) then get some washing up out of the way!
Step 5: Bake
Once thickened, stir the sauce and pasta together along with half of the chives (use whichever pan is the largest!) and transfer to a large deep ovenproof dish. Drain the mozzarella and tear into pieces. Scatter over the top of the pasta, then sprinkle over the hard Italian cheese. Bake until the cheese is melted and bubbly, 8-10 mins.
Step 6: Serve the Dish
Serve the penne bake, sprinkled with the remaining chopped chives. Enjoy!