Creamy Lamb Bolognese and Rigatoni
with Basil Pesto, Mushrooms and Wild Rocket
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Soya
- Mustard
- May contain traces of allergens
- Peanut
Originating from the city of Bologna in Italy, Bolognese sauce is also known as ragù alla Bolognese - a rich, meat-based tomato sauce to dress pasta or make a lasagne. In this recipe, we're making it with lamb mince and pairing with rigatoni in this twist on a classic.
Ingredients
200 grams
Lamb Mince
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
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 with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Reserved Pasta Water
½ tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water to the boil with ½ 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).
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.
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 amount), 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.
When the lamb and mushroom Bolognese has thickened, taste and season with salt and pepper if needed.
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.
Share 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.
