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Lamb and Mushroom Ragu with Penne

Lamb and Mushroom Ragu with Penne

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Tags:Rapid
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
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

180 grams

Penne Pasta

(ContainsCereals containing gluten)

1 pack(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)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3085 kJ
Energy (kcal)737 kcal
Fat21.0 g
of which saturates11.0 g
Carbohydrate93 g
of which sugars24.0 g
Protein42 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Grater
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 mushrooms, 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 paste 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 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.

6

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