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Lamb Ragu Rigatoni

with mushrooms

Tags:
Family Friendly
•Quick
Allergens:
Wheat
•Milk
•Barley

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 unit(s)

Garlic

240 grams

Irish Lamb Mince

150 grams

Mushrooms

1 unit(s)

Rosemary

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 tin(s)

Tomato Paste

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

0.1 tsp

Sugar

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Nutrition Values

Energy (kJ)3519 kJ
Energy (kcal)841 kcal
Fat41 g
of which saturates21.2 g
Carbohydrate76.1 g
of which sugars9.7 g
Dietary Fiber3.6 g
Protein42.3 g
Cholesterol0 mg
Salt0.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Pan with Lid
•Colander

Cooking Steps

1

Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Roughly chop the mushrooms.

Pick the rosemary leaves and roughly chop (discard the stalks).

3

Place a pan over medium-high heat (no oil). 
Once the pan is hot, fry the lamb mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. Add the mushrooms, garlic and rosemary (use as much as you'd like) and fry until golden, 3-4 mins.

4

Add the creme fraiche, tomato paste, 1/2 tsp sugar (per 2P), stock and 50ml water (per 2P). 

Cover and cook for 4-5 mins.

5

Then stir in the drained pasta and mix well. Add a splash of water, if required to loosen the sauce. Taste and add salt and pepper if needed.

6

Divide the lamb ragu rigatoni between plates and scatter over the Italian hard cheese.