Lamb and Mushroom Ragu
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Lamb and Mushroom Ragu

Lamb and Mushroom Ragu

with Penne and Cheese

Looking for a quick and tasty midweek dinner option? Try cooking up our Lamb and Mushroom Ragu in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Carrot

200

Lamb Mince

120

Sliced Mushrooms

180

Penne Pasta

(Contains Cereals containing gluten)

25

Sun-Dried Tomato Paste

1

Finely Chopped Tomatoes with Onion and Garlic

½

Italian Style Herbs

28

Red Wine Stock Paste

(Contains Sulphites)

25

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

½

Sugar for the Sauce

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Nutritional information

Energy (kcal)742 kcal
Energy (kJ)3103 kJ
Fat23 g
of which saturates11 g
Carbohydrate92 g
of which sugars22 g
Protein42 g
Salt4.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Spoon
Grill Pan
Colander
Plate

Instructions

Get Prepped
1

a) Bring a medium saucepan of water up to the boil with 1/2 tsp salt for the pasta.
b) Trim and coarsely grate the carrot.

Start Cooking
2

a) Heat a large frying pan on high heat (no oil).
b) When hot, add the lamb mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince.
c) Use a spoon to break it up as it cooks. Once browned, drain and discard any excess fat.
d) Lower the heat and add the grated carrot and the sliced mushrooms. Stir and continue to cook until the vegetables are softened, 2-3 mins.

Cook the Pasta
3

a) Meanwhile, once the pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Simmer the Sauce
4

a) While the pasta cooks, add the sun-dried tomato paste, chopped tomatoes, Italian style herbs, sugar for the sauce (see ingredients for amount) and the red wine stock paste to the pan with the mince.
b) Season with salt and pepper.
c) Bring to a simmer and cook until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Finish Up
5

a) Once the pasta is cooked, drain in a colander.
b) Add the pasta to the sauce. Taste and season with salt and pepper.
c) Add half the hard Italian style cheese. Loosen with a splash of water if you need to.

Serve
6

a) Divide the pasta between plates.
b) Top with the remaining hard Italian style cheese. Enjoy!