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Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne and Cheese

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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.

Tags:Rapid
Allergens:GlutenSulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

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

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3113 kJ
Energy (kcal)744 kcal
Fat23.0 g
of which saturates11.0 g
Carbohydrate92 g
of which sugars23.0 g
Protein41 g
Salt4.62 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Grater
Frying Pan
Spoon
Colander
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

a) Meanwhile, once the pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

4

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.

5

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.

6

a) Divide the pasta between plates.
b) Top with the remaining hard Italian style cheese. Enjoy!