Lamb and Mushroom Ragu with Penne
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Lamb and Mushroom Ragu with Penne

Lamb and Mushroom Ragu with Penne

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Tags:
Rapid
Allergens:
Sulphites
Milk
Egg

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

200

Lamb Mince

120

Sliced Mushrooms

200

Penne Pasta

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)

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Nutritional information

Energy (kcal)735 kcal
Energy (kJ)3077 kJ
Fat21 g
of which saturates10 g
Carbohydrate91 g
of which sugars23 g
Protein42 g
Salt4.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Medium Saucepan
Knife
Spoon
Grill Pan
Colander
Plate

Instructions

Get Prepped
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.

Start Cooking
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.

Cook the Pasta
3

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

Simmer the Sauce
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.

Finish Up
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 style cheese. e) Loosen with a splash of water if you need to.

Serve
6

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