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Italian Recipes

Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb and Mushroom Ragu with Penne in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Carrot

200

Lamb Mince

120

Sliced Mushrooms

180

Penne Pasta

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

½

Italian Style Herbs

28

Red Wine Stock Paste

(Contains: Sulphites)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

½

Sugar for the Sauce

Nutritional information

Energy (kcal)737 kcal

Energy (kJ)3085 kJ

Fat21 g

of which saturates10 g

Carbohydrate93 g

of which sugars24 g

Protein42 g

Salt4.3 g

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

Utensils

•Medium Saucepan

•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 mushrooms, 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, sugar for the sauce (see ingredients for amount) 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 thickened 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 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. b) Top with the remaining hard Italian style cheese. Enjoy!

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