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!
Finely Chopped Tomatoes 390g
Chicken Stock Powder
Wheat Rigatoni Pasta(ContainsGluten)
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 wooden spoon, 4-5 mins. Put a large saucepan of water with a pinch of salt on to boil for the pasta.
Once nicely browned, drain off any fat, then stir in the garlic. Cook for one minute. Add the chopped tomatoes, water (see ingredients for amount), crème fraîche and stock powder. Stir to dissolve the stock powder. Bring to the boil, lower the heat, then simmer until thickened and reduced by half, 12-15 mins. Stir occasionally.
Meanwhile, pop the rigatoni in the pan of boiling water. Cook for 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 thin the sauce later on.
When the lamb bolognese has thickened, add the spinach and stir through until wilted, about 2 mins. Season to taste with salt and a good grind of pepper. IMPORTANT: The lamb mince is cooked when it is no longer pink in the middle.
Once the sauce has reduced and the pasta is cooked, toss it through the sauce until piping hot (if it's easier, transfer everything to the pasta saucepan to combine).
Divide the lamb bolognese and pasta between your bowls and dig in! Enjoy!