HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLamb And Mushroom Ragu
Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne Pasta

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Allergens:Cereals containing GlutenSulphitesMilkEgg

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


200 grams

Lamb Mince

120 grams

Sliced Mushrooms

200 grams

Penne Pasta

(ContainsCereals containing Gluten)

1 unit(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Tomato Puree

½ sachet

Italian Style Herbs

1 sachet

Red Wine Stock Paste


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3077 kJ
Energy (kcal)735 kcal
Fat21.0 g
of which saturates11.0 g
Carbohydrate91 g
of which sugars23.0 g
Protein42 g
Salt4.32 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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!