Lamb and Mushroom Ragu
with Penne Pasta
.
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.
Ingredients
1
Carrot
200
Lamb Mince
120
Sliced Mushrooms
180
Penne Pasta
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes with Onion and Garlic
30
Tomato Puree
½
Italian Style Herbs
28
Red Wine Stock Paste
(Contains Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
Instructions
a) Bring a saucepan of water up to the boil 1/2 tsp salt for the pasta. b) Trim and coarsely grate the carrot.
a) Heat a frying pan on high heat. When hot, add the lamb mince (no oil!) and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. b) Once browned, lower the heat and add the grated carrot and the sliced mushroom, stir and continue to cook until the vegetables are softened, 2-3 mins.
a) Once the pan of water is boiling add the penne and cook for 12 mins.
a) Meanwhile, add the chopped tomatoes, tomato puree, Italian herbs and the red wine stock pot to the pan with the mince. b) Season with salt and pepper. c) Bring to a simmer and cook until thick and tomatoey, 5-6 mins. d) Add a splash of water if you need to.
a) Once the pasta is cooked, drain it in a colander. b) Add the pasta to the sauce. Taste and season with salt and pepper. c) Add half the hard Italian cheese. d) Loosen with a splash of water if you need to.
a) Divide the pasta between plates and top with the remaining hard Italian cheese. Enjoy!
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