Easy Lamb and Mushroom Ragu
with Penne, Cheese and Peas
- Cereals containing gluten
- Sulphites
- Milk
- Egg
Perfect for a midweek meal, this Easy Lamb and Mushroom Ragu can be on your table in less than 25 minutes. A quicker version of the Sicilian lamb and mushroom ragù, it's still full of flavour.
Ingredients
200 grams
Lamb Mince
1 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains: Cereals containing gluten)
120 grams
Sliced Mushrooms
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) Heat a large frying pan on high heat (no oil).
c) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Meanwhile, peel and grate the garlic (or use a garlic press).
a) Pour the boiled water from your kettle into a large saucepan and pop on high heat.
b) Add the penne and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.
c) Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.
d) Lower the heat, then add the sliced mushrooms and garlic. Fry, stirring occasionally, until the mushrooms have softened, 2-3 mins.
a) Once the mushrooms have softened, stir the sun-dried tomato paste, passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.
b) Season with salt and pepper.
a) Bring the ragu to the boil, then lower the heat and simmer until thickened, 5-6 mins.
b) Stir through the peas for the last 1-2 mins.
a) Once the pasta is cooked, drain in a colander, then add to the lamb ragu and combine well.
b) Stir through half the hard Italian style cheese, adding a splash of water to loosen if you feel it needs it.
c) Taste and season with salt and pepper if needed.
a) Share the lamb ragu penne between your bowls.
b) Top with the remaining hard Italian style cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, well-seasoned sauce with a distinctive lamb flavour that many find deeply satisfying; some find the tomato or herb notes a touch intense.
- Ease of prep: Straightforward and quick to pull together, making it a reliable choice for busy weeknights.
- Suggestions: Add a handful of fresh mint leaves to balance the richness of the sauce; consider reducing the mixed herbs slightly if you prefer a subtler flavour. Adding extra veg such as courgette, green beans, or a splash of chopped tomatoes works well if you'd like more body.
- Next-day meals: Portions are generous enough that leftovers keep well for lunch the following day.
- Pasta ratio: Several cooks found the pasta outweighed the sauce, so consider reducing the penne slightly or boosting the sauce with a little extra passata.
- Peas: Opinion is divided — some enjoy the freshness they bring, while others prefer to use fewer or serve them on the side.
