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Creamy Lamb Bolognese

Creamy Lamb Bolognese

with Baby Spinach and Rigatoni

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This quick and comforting lamb and spinach pasta bolognese requires just 15 minutes of hands-on cooking time. A rich and creamy lamb sauce is gently combined with wheat rigatoni to create this great heart warming dish to enjoy mid week!

Allergens:MilkCereals containing Gluten

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


200 grams

Lamb Mince

1 pack(s)

Finely Chopped Tomatoes

100 grams

Creme Fraiche


1 sachet

Chicken Stock Powder

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

1 bag(s)

Baby Spinach

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3213 kJ
Energy (kcal)768 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate91 g
of which sugars13.0 g
Protein39 g
Salt1.78 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with 1/2 tsp of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Heat a frying pan on high heat. When hot, add the lamb (no oil) and cook until browned, breaking it up with a spoon as it cooks, 4-5 mins.


Once nicely browned, drain off any excess fat, then stir in the garlic. Cook for 1 minute. Add the chopped tomatoes, water for the sauce (see ingredients for amount), creme fraiche and stock powder. Stir well and bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.


Meanwhile, add the rigatoni to the pan of boiling water. Cook until tender, 12 mins then drain in a colander and return to the pan off the heat. Drizzle with some oil to stop it sticking together. TIP: When draining the pasta, save some of the pasta water in case you want to loosen the sauce later on.


When the lamb mixture has thickened, stir through the baby spinach a handful at a time until wilted, about 2 mins. Season to taste with salt and a good grind of pepper.


Once the sauce has reduced and your pasta is cooked, toss the rigatoni through the sauce and reheat until piping hot. Add a splash of reserved pasta water if you feel it needs it. TIP: If it's easier, transfer everything to the pasta saucepan to combine.


Divide the pasta between your bowls and dig in! Enjoy!