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Lamb Ragu Pappardelle

Lamb Ragu Pappardelle

with Lamb Bolognese Wraps

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The Nutritional Values table below is only for the dinner portion.

The Nutritional Values for the lunch portion are as follows; Serving Size: 490g KJ:2439.50 Kcal:582 Fat:26 Sat Fat:11 Carb: 51 Sugar: 11 Protein: 33 Salt: 2

Allergens:Cereals containing GlutenMilkEgg

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

1 unit(s)


2 unit(s)

Red Pepper

400 grams

Lamb Mince

2 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Chicken Stock Powder

200 grams


(ContainsCereals containing Gluten)

1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat36.0 g
of which saturates16.0 g
Carbohydrate58 g
of which sugars14.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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saucepan of water with a pinch of salt on to boil for the wheat pasta. Halve, peel and then chop the onion into small pieces. Halve the peppers and discard the core and seeds. Slice into strips.


Lay the pepper slices on a baking tray and drizzle over a little oil. Season with salt and pepper. Toss to coat evenly then spread out, in a single layer. Roast on the top shelf of your oven until softened and slightly charred, 15-20 mins. When ready, remove from the oven and set aside.


Meanwhile, heat a large frying pan on medium high heat (no oil). Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 5-7 mins. TIP: Drain off any excess fat. Then add the onion. Cook until softened, 5-6 mins. Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Bring to a boil, then lower the heat, simmer until thick and tomatoey, 10-12 mins.


Meanwhile, add the pappardelle to your saucepan of boiling water. Cook for 10 mins then drain in a colander and return to the pan (off the heat) with a drizzle of oil to stop it sticking together. When your sauce has thickened, season to taste with salt and pepper if needed. Transfer 2 portions of the mixture to a bowl and set aside to cool (this will be for your lunch).


Set aside 2 portions of spinach for your lunch, then stir the remaining a handful at a time into the lamb mixture in the pan until wilted. Add the drained wheat pappardelle to the pan and toss to combine. Set aside 2 portions of the roasted peppers for your lunch. Serve the lamb ragu wheat pappardelle in deep bowls with the remaining roast peppers arranged on top. Sprinkle over half the Italian style hard cheese. Enjoy!


When you are ready to pack your lunch, put the wraps on a board. Arrange a few spinach leaves on each, then divide the reserved lamb mixture, peppers and cheese down the middle. Roll up, wrap in foil and refrigerate. Enjoy hot or cold!