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Lamb and Mushroom Ragu with Penne

Lamb and Mushroom Ragu with Penne

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Tags:Rapid
Allergens:GlutenSulphitesMilkEgg

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

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

200 grams

Lamb Mince

120 grams

Sliced Mushrooms

200 grams

Penne Pasta

(ContainsGluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Tomato Puree

½ sachet

Italian Herbs

1 sachet

Red Wine Stock Paste

(ContainsSulphites)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3268 kJ
Energy (kcal)781 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate100 g
of which sugars23.0 g
Dietary Fiber5 g
Protein44 g
Cholesterol0 mg
Salt4.33 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Frying Pan
Spoon
Colander
Plate
Instructionsarrow up iconarrow up icon
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1

a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta. b) Trim and coarsely grate the carrot.

2

a) Heat a large frying pan on high heat. b) When hot, add the lamb mince (no oil) and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw meat. c) Use a wooden spoon to break it up as it cooks. d) 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.

3

a). Once the pan of water is boiling, add the penne and cook for 12 mins.

4

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. IMPORTANT: The mince is cooked when no longer pink in the middle.

5

a) Once the pasta is cooked, drain it in a colander. b) Add the pasta to the sauce. c) Taste and season with salt and pepper. d) Add half the hard Italian cheese. e) Loosen with a splash of water if you need to.

6

a) Divide the pasta between plates and top with the remaining hard Italian style cheese. Enjoy!