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Italian Recipes

Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Rigatoni 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:

Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)702 kcal

Energy (kJ)2937 kJ

Fat20.5 g

of which saturates9.2 g

Carbohydrate88.3 g

of which sugars19.2 g

Protein39.1 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Large Frying Pan

•Colander

•Bowl

Instructions

Fry the Lamb Mince

1

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.

Pasta Time

2

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.

Add the Flavour

3

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.

Simmer your Ragu

4

a) Bring the ragu to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Combine and Stir

5

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.

Serve

6

a) Share the pasta between your bowls.

b) Top with the remaining hard Italian style cheese to finish.

Enjoy!

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