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Italian Recipes
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:MilkCeleryGluten
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic

200 grams

Lamb Mince

1 pack(s)

Finely Chopped Tomatoes

100 grams

Crème Fraîche

(ContainsMilk)

1 sachet

Chicken Stock Powder

(ContainsCelery)

200 grams

Wheat Rigatoni Pasta

(ContainsGluten)

1 bag(s)

Baby Spinach

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
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
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Grater
Knife
Sieve
Bowl
Instructionsarrow up iconarrow up icon
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Brown the Mince
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
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
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
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
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
Serve
6

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