Anchovy & Lamb Ragu with Brown Rice Fusilli

Serving size

1 person 2 people 4 people

Ingredients

150g lamb mince
1 onion
75g seasonal tomatoes
1 handful of fresh basil
1 tbsp garlic, basil and parsley paste

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
200g passata

(tomatoes, salt, citric acid)
40g baby spinach
100g Anchovy fillets, simply marinated (Fish)

(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
120g brown rice fusilli pasta (Soya)

(Brown rice flour 100%)

Allergens

Contains: Fish

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	138Kcal	690Kcal
	579kJ	2887kJ
Fat	5.3g	27g
of which saturates	2.3g	11g
Carbohydrates	12g	59g
of which sugars	2.0g	10g
Protein	9.6g	48g
Salt	0.36g	1.8g
Fibre	1.2g	5.8g

Ingredients

100g Anchovy fillets, simply marinated (use half) (Fish)

(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
40g baby spinach (use half)
110g baby tomatoes (use half)
1 onion (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
120g brown rice fusilli pasta (use half) (Soya)

(Brown rice flour 100%)
1 tbsp garlic, basil and parsley paste (use half)

(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
1 handful of fresh basil (use half)
150g lamb mince

Allergens

Contains: Fish

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	140Kcal	724Kcal
	585kJ	3031kJ
Fat	5.7g	30g
of which saturates	2.3g	12g
Carbohydrates	11g	59g
of which sugars	2.0g	11g
Protein	9.5g	49g
Salt	0.35g	1.8g
Fibre	1.1g	5.9g

Back

Prep in 10 High protein New

Anchovy & Lamb Ragu with Brown Rice Fusilli

Name: Anchovy & Lamb Ragu with Brown Rice Fusilli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: European
Ingredients: 150g lamb mince; 1 onion; 75g seasonal tomatoes; 1 handful of fresh basil; 1 tbsp garlic, basil and parsley paste; 200g passata; 40g baby spinach; 100g Anchovy fillets, simply marinated; 120g brown rice fusilli pasta

Prep time: 10 mins

Total time: 25 mins

Cuisine: European

Food group: Lamb

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl & a measuring jug

Sizzle time & prep

Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the lamb and season with salt and pepper. Cook for 7 mins, breaking it up with a wooden spoon, until golden brown and cooked through
Meanwhile, thinly slice the onion. Halve the tomatoes. Rinse the spinach. Pick the basil leaves from the stalks and roughly chop half ( reserving the rest for garnish). Drain the anchovies

Cook the pasta

Once cooked, remove the lamb from the pan and set aside in the medium bowl
Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked, then drain

Make the sauce

Reheat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the anchovies, onion and tomatoes and cook for 4-5 mins, until softened and the anchovies have broken down. Add the garlic and herb paste and cook for a further minute. Return the lamb mix to the pan along with the passata and 150ml of water (75ml for 1 person). Bring to a boil and simmer for 4-5 mins until thickened.
Add the spinach and sliced basil and simmer for a further 1-2 mins, until wilted. season with salt and pepper to taste

Plate up

Once cooked, stir the pasta into the lamb ragu. Season to taste and add a splash of water if it's too dry
Share the lamb ragu between plates. Garnish with the reserved basil leaves