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Italian Recipes

Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne 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 20-25 minutes for a delicious and speedy meal.

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 20 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

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 g

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

Utensils

•Grill or Frying Pan

•Garlic Press

•Kettle

•Large Saucepan

•Colander

Instructions

Fry the Lamb Mince

1

a) Boil a full kettle.

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).

Pasta Time

2

a) Pour the boiled water from your kettle into a large saucepan and pop on high heat.

b) Add the penne and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.

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

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

Bring on the Sauce

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.

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 Up

6

a) Share the lamb ragu penne between your bowls.

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

Enjoy!

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