Lamb and Mushroom Ragu
with Penne and Cheese
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.
(Contains Cereals containing gluten)
Sun-Dried Tomato Paste
Red Wine Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
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).
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.
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.
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.