Red Wine Lamb Ragu and Linguine

Name: Red Wine Lamb Ragu and Linguine with Courgette, Cheese and Rocket
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Linguine; 1 unit(s) Courgette; 200 grams Lamb Mince; 1 sachet(s) Mixed Herbs; 15 grams Worcester Sauce; 1 carton(s) Finely Chopped Tomatoes with Onion and Garlic; 28 grams Red Wine Stock Paste; 20 grams Grated Hard Italian Style Cheese; 20 grams Wild Rocket

with Courgette, Cheese and Rocket

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Hey presto! This speedy Red Wine Lamb Ragu and Linguine is ready in under 25 minutes. Building on a classic ragu base, this rich lamb sauce is finished with cheese and courgette for a pasta dish that's perfectly pleasing.

Tags:

Family Friendly

•High Protein

Allergens:

Cereals containing gluten

•Wheat

•Barley

•Sulphites

•Milk

•Egg

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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Courgette

(May contain traces of: Celery)

200 grams

Lamb Mince

1 sachet(s)

Mixed Herbs

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

Nutritional information

Energy (kJ)2945 kJ

Energy (kcal)704 kcal

Fat18.7 g

of which saturates8.7 g

Carbohydrate92.9 g

of which sugars20.6 g

Dietary Fibre4.4 g

Protein39.2 g

Salt4.55 g

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

Utensils

•Colander

•Large Saucepan

•Pan

Instructions

a) Boil a full kettle. Pour the boiling water into a large saucepan on high heat with ½ tsp salt.

b) Add the linguine to the pan and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

d) Meanwhile, trim the courgette, then cut into roughly 1cm pieces.

a) Heat a large frying pan on high heat (no oil).

b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Next, add the courgette and fry for 2-3 mins.

d) Sprinkle over the mixed herbs and cook, stirring, for 1 min.

a) Add the Worcester sauce to the lamb and allow it to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine stock paste and a pinch of sugar (if you have any), then bring to the boil.

a) Once boiling, reduce the heat to medium.

b) Simmer until the sauce has thickened, 6-8 mins.

c) Add a splash of pasta water if it gets too thick.

a) When thickened, toss the cooked linguine through the sauce along with half the hard Italian style cheese (if it's easier, transfer everything to the pasta saucepan to combine) and cook until piping hot.

b) Taste and season with salt and pepper if needed.