Red Wine Lamb Ragu and Linguine
with Courgette, Cheese and Rocket
- Cereals containing gluten
- Wheat
- Barley
- Sulphites
- Milk
- Egg
- May contain traces of allergens
- Celery
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.
Ingredients
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
200 grams
Lamb Mince
1 sachet(s)
Mixed Herbs
15 grams
Worcester Sauce
(Contains: Cereals containing gluten, Barley)
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
Utensils
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.
a) When ready, serve the lamb linguine in bowls.
b) Sprinkle over the remaining hard Italian style cheese.
c) Finish with a scattering of rocket leaves on top.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, deep flavours, though some found the red wine taste strong; consider adjusting seasoning to personal preference.
- Ease of prep: Quick and easy to make, with most finding it ready in the promised time; a good option for busy weeknights.
- Suggestions: Consider grating one courgette and chopping the other; some preferred less courgette or substituting with mushrooms or peppers.
- Next-day meals: Several reviewers mentioned having leftovers for lunch, indicating generous portions for some households.
- Texture: Some found the lamb mince fatty; draining excess fat thoroughly may improve the overall texture.
