Lamb and Mushroom Ragu
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Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne and Cheese

Tags:
Family Friendly
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 time20 minutes
DifficultyMedium

Ingredients

serving amount

200 grams

Lamb Mince

1 unit(s)

Garlic Clove

180 grams

Penne Pasta

(Contains Cereals containing gluten)

120 grams

Sliced Mushrooms

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

28 grams

Red Wine Stock Paste

(Contains Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2739 kJ
Energy (kcal)655 kcal
Fat19.4 g
of which saturates8.7 g
Carbohydrate82.5 g
of which sugars12.9 g
Protein36.6 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Bring a medium saucepan of water up to the boil with 0.5 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. IMPORTANT: Wash your hands and equipment after handling raw mince. 

d) Meanwhile, peel and grate the garlic (or use a garlic press).

2

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

b) Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Lower the heat, then add the sliced mushrooms and garlic. Fry, stirring occasionally, until the mushrooms have softened, 2-3 mins.

3

a) Once the mushrooms have softened, stir the sun-dried tomato paste, passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

b) Season with salt and pepper.

4

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

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.

6

a) Share the pasta between your bowls.

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

Enjoy!