The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Classic Beef Ragu with Penne & Cheesy Roasted Veg
This classic ragu will be a hit with the whole family. Simmer tender British beef mince in a vibrant ragu, then add to the oven alongside a vibrant veg traybake (think delicate courgette and sweet peppers), coated in hard Italian cheese. Stir wholewheat penne through the ragu, finish with an extra sprinkle of cheese and you're ready to dig in. Clean plates guaranteed!
High protein
New
5 plants
Family-friendly
Serving size
Ingredients
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 tbsp tomato purée
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 500g beef mince (british beef mince (10% fat))
- 1 handful of fresh basil
- 2 pepper
- 1 courgette
- 2 onion
Nutritional Information
Calories: 619
Protein: 41g
Carbs: 64g
Fat: 21g
Classic Beef Ragu with Penne & Cheesy Roasted Veg
This classic ragu will be a hit with the whole family. Simmer tender British beef mince in a vibrant ragu, then add to the oven alongside a vibrant veg traybake (think delicate courgette and sweet peppers), coated in hard Italian cheese. Stir wholewheat penne through the ragu, finish with an extra sprinkle of cheese and you're ready to dig in. Clean plates guaranteed!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan of water to the boil
- Pull out a large lidded ovenproof saucepan, a sieve & a measuring jug
Get started
- Finely dice the onions. Dice the courgette into 2cm chunks. Dice the peppers into 3cm chunks. Pick the basil leaves from the stalks and finely chop
- Heat the large ovenproof saucepan with 1 tsp oil on high heat. Once hot, add the beef and onion and cook for 5 mins, breaking the mince up with a wooden spoon, until golden brown. Season with salt and pepper
Simmer the ragu & boil the pasta
- Add the red wine vinegar, tomato puree and half the garlic herb paste to the pan. Cook for another 1 min, then stir in the chopped tomatoes, basil and 150ml water
- Bring to the boil and simmer for 7-8 mins, until thickened slightly
- Meanwhile, add one and a half packs of penne to the saucepan of boiling water. Boil for 8-9 mins, until almost cooked. Drain the pasta, then stir into the sauce
Oven time
- Finely grate the cheese. Add the pepper, courgette, the remaining garlic herb paste, half the cheese and 1 tsp oil to the baking tray. Season with a good pinch of salt and pepper. Toss to coat
- Place the lid onto the ragu saucepan, then place into the oven with the veg tray. Bake for 15-18 mins, until the ragu has thickened and the veg is soft and golden
Plate up
- Sprinkle the remaining cheese over the ragu, then serve into bowls, with the roasted veg alongside
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