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Creamy Lamb Bolognese

Creamy Lamb Bolognese

with spinach
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
436 kcal
Protein
: 
23.4g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 sachet(s)

Chicken Stock Powder

200 grams

Rigatoni Pasta

200 grams

Lamb Mince

1 carton(s)

Finely Chopped Tomatoes

2 unit(s)

Garlic Clove

112.5 grams

Creme Fraiche

(Contains: Milk)

125 grams

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water

Energy (kJ)1825 kJ
Energy (kcal)436 kcal
Fat32.1 g
of which saturates17.5 g
Carbohydrate15 g
of which sugars9.7 g
Dietary Fibre4.1 g
Protein23.4 g
Salt0.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Heat a frying pan on high heat. When hot, add the lamb (no oil!) and cook until browned, breaking it up with a spoon, 4-5 mins. 

2

Once nicely browned, drain off any excess fat, then stir in the garlic. Cook for one minute. Add the chopped tomatoes, water for the sauce (see ingredients for amount), creme fraiche and stock powder. Stir well and bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.

3

Meanwhile, pop the rigatoni in the pan of boiling water. Cook  for 12 mins then drain in a colander and return to the pan off the heat. Drizzle with some oil to stop it sticking together. TIP: When draining the pasta, save some of the pasta water in case you want to loosen the sauce later on.

4

When the lamb mixture has thickened, stir through the baby spinach a handful at a time until wilted, about 2 mins. Season to taste with salt and a good grind of pepper. 

5

Once the sauce has reduced and your pasta is cooked, toss the rigatoni through the sauce until piping hot (if it's easier, transfer everything to the pasta saucepan to combine). 

6

Divide the pasta between your bowls and dig in! Enjoy!

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