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Rotation - Creamy Lamb Bolognese

Rotation - Creamy Lamb Bolognese

with Fresh Pesto, Mushrooms and Wild Rocket
Recipe Development Team
Recipe Development TeamUpdated on November 12, 2025
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Calories
: 
834 kcal
Protein
: 
37.3g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Nuts
  • Cashew nuts
  • Peanut
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Lamb Mince

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)

20 grams

Wild Rocket

Not included in your delivery

100 milliliter(s)

Reserved Pasta Water

½ tsp

Sugar for the Sauce

Energy (kJ)3489 kJ
Energy (kcal)834 kcal
Fat38.2 g
of which saturates15.5 g
Carbohydrate83.7 g
of which sugars16.5 g
Dietary Fibre4.6 g
Protein37.3 g
Salt3.6 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

Heat a large frying pan on high heat (no oil). Once hot, add the lamb mince and sliced mushrooms, cook until browned, 5-6 mins. Use a spoon to break  up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

Meanwhile, peel and grate the garlic (or use a garlic press). 

2

Once the water is boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When ready, reserve some of the pasta water (see pantry for amount), then drain in a colander.

Pop the pasta back into the pan, drizzle with oil and stir through to stop it sticking together.

3

Once the mince and mushrooms have browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.  

Lower the heat, then stir in the garlic and cook until fragrant, 1 min.

Next, stir in the chopped tomatoes, reserved pasta water and sugar for the sauce (see pantry for both amounts), creme fraiche and chicken stock paste.

Bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.

4

When the lamb and mushroom Bolognese has thickened, season to taste with salt and pepper. 

5

Once everything's cooked, toss the rigatoni through the sauce and reheat until piping hot.

Add another splash of water if you feel it needs it.

6

Divide the rigatoni between your bowls and drizzle over the pesto.

Top with a handful of rocket and drizzle a little oil over the leaves to finish.

Enjoy!

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