The quantities provided above are averages only.
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)
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
0.1 tsp
Sugar
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.
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).
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.
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.
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.
Divide the lamb ragu rigatoni between plates and scatter over the Italian hard cheese.