Beef Ragu, with mushrooms and baby spinach Fatti’s and Moni’s Pasta

Hearty family dinner: Quick, easy and super tasty!


500g Fatti’s and Moni’s Penne Rigate Pasta Quills 500g

1 Tbsp (30ml) Mrs Ball’s Orignal Recipe Chutney 470g

2 Tbsp (30ml) Koo Tomato Paste

4 PnP Greengrocer English Tomatoes 1kg bag, diced

1 Tbsp (15ml) canola oil

1 onion, finely chopped

2 garlic cloves, peeled and crushed

500g beef mince

1 cup (250ml) beef stock

2 sprigs rosemary

200g mushrooms, sliced

200g baby spinach

100ml cream

50g grated Parmesan cheese


Heat the oil in a medium sized pot, add the onion and garlic and sauté for 5 minutes. 

Add the beef mince and cook for 5 minutes, until lightly browned.

Add the tomatoes, tomato paste, beef stock, rosemary.

Chutney and mushrooms and season with salt and pepper.

Simmer gently for 1 hour.

Stirring occasionally. 

Stir in the cream and simmer for 5 minutes.

Cook the penne as per packet instruction and set aside. Just before serving toss the baby spinach into the ragu. 

Serve the ragu on top of the penne, with a sprinkling of grated Parmesan.

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