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 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.
1 unit(s)
Carrot
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
(ContainsSulphites)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)
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!