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!
997 kcal per serving
1 of your 5 a day
With Chives and Hard Italian Style Cheese
Penne Ragu Al Forno
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
- 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!
GET THIS RECIPE + 60% OFF Your First 5 Recipe Boxes at HelloFresh
GDPR: By signing up to our newsletter, you consent to receive marketing emails from The Book of Dishes, including discrete sales & announcements of future product releases.
You can unsubscribe anytime by clicking the unsubscribe button at the bottom of any of our emails.