Lamb and Mushroom Ragu
with Penne and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb and Mushroom Ragu in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 unit(s)
Carrot
200 grams
Lamb Mince
120 grams
Sliced Mushrooms
180 grams
Penne Pasta
(ContainsGluten)1 sachet
Sun-Dried Tomato Paste
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
½ sachet
Italian Style Herbs
1 sachet
Red Wine Stock Paste
(ContainsSulphites)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
½ tsp
Sugar for the Sauce
a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.
b) Trim and coarsely grate the carrot.
a) Heat a large frying pan on high heat (no oil).
b) When hot, add the lamb mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince.
c) Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat.
d) Lower the heat and add the grated carrot and the sliced mushrooms. Stir and continue to cook until the vegetables are softened, 2-3 mins.
a) Meanwhile, once the pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
a) Add the sun-dried tomato paste, chopped tomatoes, Italian herbs, sugar for the sauce (see ingredients for amount) and the red wine stock paste to the pan with the mince.
b) Season with salt and pepper.
c) Bring to a simmer and cook until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Once the pasta is cooked, drain in a colander.
b) Add the pasta to the sauce. Taste and season with salt and pepper.
c) Add half the hard Italian style cheese. Loosen with a splash of water if you need to.
a) Divide the pasta between plates.
b) Top with the remaining hard Italian style cheese. Enjoy!