Creamy Lamb Bolognese

Name: Creamy Lamb Bolognese with Baby Spinach and Rigatoni
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Chicken Stock Powder; 200 Rigatoni Pasta; 100 Creme Fraiche; 200 Lamb Mince; 1 Finely Chopped Tomatoes; 2 Garlic Clove**; 125 Baby Spinach; 50 Water for the Sauce

with Baby Spinach and Rigatoni

Recipe Development TeamPublished on December 27, 2018

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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!

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Chicken Stock Powder

200

Rigatoni Pasta

100

Creme Fraiche

200

Lamb Mince

Finely Chopped Tomatoes

Garlic Clove**

125

Baby Spinach

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)768 kcal

Energy (kJ)3213 kJ

Fat30 g

of which saturates13 g

Carbohydrate91 g

of which sugars13 g

Protein39 g

Salt1.8 g

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

Utensils

•Chopping Board

•Garlic Press

•Grater

•Grill Pan

•Knife

•Sieve

•Bowl

Cooking Instructions and Tips

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.