Lamb and Mushroom Ragu
with Rigatoni and Cheese
- Cereals containing gluten
- Sulphites
- Milk
- Egg
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.
Ingredients
200
Lamb Mince
180
Rigatoni Pasta
(Contains: Cereals containing gluten)
120
Sliced Mushrooms
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
Nutrition Values
Utensils
Cooking Steps
a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.
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, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) Meanwhile, once your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
b) Once the mince has browned, lower the heat and add the sliced mushrooms.
c) Fry until softened, 2-3 mins, stirring occasionally.
a) Once the mushrooms have softened, stir the the sun-dried tomato paste, chopped tomatoes, Italian style herbs, red wine stock paste and sugar for the sauce (see pantry for amount) to 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.
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 pasta between your bowls.
b) Top with the remaining hard Italian style cheese to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rich, well-seasoned ragu wins plenty of praise, with the lamb adding a welcome change from the usual beef mince. Some find the sauce a little acidic or sweet, so taste as you go and adjust seasoning accordingly.
- Ease of prep: This comes together quickly and is straightforward enough for a busy weeknight, with minimal hands-on time required.
- Suggestions: Adding a pinch of chilli flakes can lift the flavour if you prefer a little more kick; a splash of Worcestershire sauce may help balance any acidity. Some suggest stirring through a handful of spinach or serving with a side of vegetables for extra freshness.
- Next-day meals: Portions are generous and the ragu keeps well, making it a satisfying option for lunch the following day.
