Penne Ragu Al Forno

with Chives and Hard Italian Style Cheese

This delicious Penne Ragu Al Forno with Chives and Hard Italian Style Cheese recipe is the perfect hearty weeknight dinner option!

View Instructions

Servings

2

Ready In:

40 minutes

Calories:

997 kcal per serving

Good For:

1 of your 5 a day

With Chives and Hard Italian Style Cheese

Penne Ragu Al Forno

Per Serving:

Energy (kJ/kcal) – 4171/997

Fat (g) – 39

Sat. Fat (g) – 21

Carbohydrates (g) – 97

Sugars (g) – 23

Fiber (g) – 0

Protein (g) – 60

Cholesterol (mg) – 0

Salt (g) – 4.6

Ingredients
  • 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

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Saucepan, Frying Pan, Chopping Board, Sharp Knife, Colander, Measuring Jug and an Ovenproof Dish.

Step by Step Instructions

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!

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