Quick lamb & mushroom ragù

Name: Quick lamb & mushroom ragù
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 150 g frozen Cooks’ Ingredients Soffritto Mix; 250 g pack portabellini mushrooms; 500 g British lamb mince 20% fat; 150 ml red wine (or lamb stock); 400 g can finely chopped tomatoes; 90 g jar Cooks’ Ingredients Smoked Tomato Paste; 1 tsp Cooks' Ingredients Porcini Powder; 300 g long grain rice (or your favourite pasta); 50 g feta, crumbled; Handful basil leaves, to serve

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.

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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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

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