Hearty family dinner: Quick, easy and super tasty!
Ingredients
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
Method
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.
