Lamb and Mushroom Ragu
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Lamb and Mushroom Ragu

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.

Tags:
Rapid
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

200

Lamb Mince

120

Sliced Mushrooms

180

Penne Pasta

(Contains Cereals containing gluten)

25

Sun-Dried Tomato Paste

1

Finely Chopped Tomatoes with Onion and Garlic

½

Italian Style Herbs

28

Red Wine Stock Paste

(Contains Sulphites)

25

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

½

Sugar for the Sauce

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Nutritional information

Energy (kcal)713 kcal
Energy (kJ)2984 kJ
Fat20.7 g
of which saturates9.3 g
Carbohydrate91.1 g
of which sugars20.6 g
Protein39 g
Salt4.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Medium Saucepan
Grill Pan
Colander
Bowl

Instructions

Get Prepped
1

a) Bring a medium saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Trim and coarsely grate the carrot.

Fry the Mince and Veg
2

a) Heat a large frying pan on high heat (no oil).
b) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then 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 sliced mushrooms. Stir and continue to cook until the veg have softened, 2-3 mins.

Cook the Pasta
3

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

Simmer the Sauce
4

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 the 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.

Combine and Stir
5

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) Add half the hard Italian style cheese. Loosen with a splash of water if you need to.

Serve
6

a) Share the pasta between your bowls.
b) Top with the remaining hard Italian style cheese.
Enjoy!