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Creamy Lamb Bolognese

Creamy Lamb Bolognese

with Baby Spinach and Rigatoni
4.0(169)
Emma Blanchet
Emma BlanchetUpdated on March 05, 2026
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Calories
: 
768 kcal
Protein
: 
39g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Chicken Stock Powder

200

Rigatoni Pasta

100

Creme Fraiche

200

Lamb Mince

1

Finely Chopped Tomatoes

2

Garlic Clove

125

Baby Spinach

Not included in your delivery

50

Water for the Sauce

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.
•Chopping Board
•Garlic Press
•Grater
•Grill Pan
•Knife
•Sieve
•Bowl

Instructions

PDF
Brown the Mince
1

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.

Make the Sauce
2

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.

Cook the Pasta
3

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.

Add the Spinach
4

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.

Add the Pasta
5

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.

Serve
6

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

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