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  • Serves 4
  • Oven temp 180C/350F/ gas4


500g NI Farm Quality Assured lean steak mince      

200g  Penne pasta                             

500 ml Tomato passata/ tin of chopped tomatoes  

250 ml Water                                     

1  low salt Beef stock cube                

2 cloves Garlic           

1 Onion                                  

1 Carrot                                 

1 x 2.5ml ( ½ tsp.) dry chilli flakes     

1 x 15ml spoon (1 tbsp.) chilli sauce

50g Mozzarella cheese

1 Green chilli (optional)

Black pepper

Parsley to garnish


Ovenproof dish, Spatula / wooden spoon, Chopping board, Vegetable knife, Garlic crusher, Grater, Measuring jug, Scales, Small bowl, 2 large Saucepans, Colander / large sieve, Tablespoon, Teaspoon


  1.      Peel and dice onion.  Peel and crush garlic
  2.      Wash carrot, top and tail, peel and grate.
  3.      Wash, deseed and chop green chilli
  4.      Grate cheese
  5.      Dry fry mince until well browned
  6.       Add the vegetables, pepper, chilli flakes and chilli sauce.  Cook for further few minutes.
  7.      Add the tomato passata and water, crumble in the stock cube, stir well
  8.      Reduce heat and simmer for 20 minutes.  Turn on grill to heat.
  9.      Boil penne pasta as instructed on packet, drain and add into the beef mix.
  10.   To finish, transfer into oven  proof serving dish, sprinkle with grated mozzarella and brown under heated grill (or in oven)
  11.   Garnish with green chilli or chopped parsley




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