Lamb and Mushroom Ragu

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. Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Lower the heat and add the grated carrot and the sliced mushrooms.
d) Stir and continue to cook until the vegetables are softened, 2-3 mins.

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

a) While the pasta cooks, add the sun-dried tomato paste, chopped tomatoes, Italian style herbs, sugar for the sauce (see ingredients for amount) and red wine stock paste to 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, then add to the lamb ragu and combine well.
b) Taste and season with salt and pepper if needed.
c) Stir in half the hard Italian style cheese. Loosen with a splash of water if you need to.