Waitrose and Partners
Quick lamb & mushroom ragù

Quick lamb & mushroom ragù

Let’s branch out from a classic ragù this week. Good with rice or pasta – or try it in a slightly different shepherd’s pie; just spread in a baking dish, top with a pack or two of hot, ready-prepped mash, scatter with the cheese and grill until golden.

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 2 tbsp olive oil
  • 150g frozen Cooks’ Ingredients Soffritto Mix
  • 250g pack portabellini mushrooms
  • 500g British lamb mince 20% fat
  • 150ml red wine (or lamb stock)
  • 400g can finely chopped tomatoes
  • ½ x 90g jar Cooks’ Ingredients Smoked Tomato Paste
  • 1 tsp Cooks' Ingredients Porcini Powder
  • 300g long grain rice (or your favourite pasta)
  • 50g feta, crumbled
  • Handful basil leaves, to serve

Method

  1. Warm the oil in a large saucepan over a medium heat and cook the soffritto mix for 5 minutes. Meanwhile, finely chop the mushrooms.

  2. Add the lamb to the pan and cook for 2-3 minutes more, until browned all over. Pour in the wine or stock and allow to bubble vigorously for 3 minutes.

  3. Add the chopped tomatoes, tomato paste, mushrooms and porcini powder. Bring to a simmer and cook for 20 minutes, until dark and thickened. Check the seasoning.

  4. Meanwhile, cook the rice or pasta according to pack instructions. Drain and divide between bowls, then spoon over the ragù. Top with a sprinkling of cheese and the basil leaves.

Cook’s tip

The red wine, smoked tomato paste and porcini powder bring depth and richness to the ragù with only a short cooking time. To cook the sauce for longer, lower the heat and cover the pan, then simmer gently until thickened. Swap the feta for 4 tbsp freshly grated parmesan, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,106kJ/ 742kcals

Fat

35g

Saturated Fat

14g

Carbohydrates

69g

Sugars

5.5g

Fibre

4.6g

Protein

29g

Salt

1.2g

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