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.
British Lamb & Mushroom Rosemary Ragu with Toasted Pine Nuts
A comforting ragu that comes together in the slow cooker, perfect for busy weeknights. Simply simmer British lamb mince and earthy mushrooms in a rich ragu, tosses through brown rice casarecce. Garnish with toasted pine nuts for the perfect crunch. Don't worry - if you don't want to slow cook, you can still cook this recipe on the hob in under 30 minutes!
High protein
1/3 daily fibre
4 of 5 a day
Slow Cooker
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 150g lamb mince
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 onion
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 120g chestnut mushrooms
- 3 garlic clove
- 1 handful of fresh rosemary
- 1 tbsp red wine vinegar
- 10g pine nuts
- 80g baby spinach
Nutritional Information
Calories: 734
Protein: 41g
Carbs: 62g
Fat: 32g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 3 garlic clove
- 10g pine nuts (use half)
- 1 onion (use half)
- 1 handful of fresh rosemary (use half)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 150g lamb mince
- 1 tbsp red wine vinegar (use half)
- 120g chestnut mushrooms (use half)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 80g baby spinach (use half)
Nutritional Information
Calories: 752
Protein: 43g
Carbs: 63g
Fat: 33g
British Lamb & Mushroom Rosemary Ragu with Toasted Pine Nuts
A comforting ragu that comes together in the slow cooker, perfect for busy weeknights. Simply simmer British lamb mince and earthy mushrooms in a rich ragu, tosses through brown rice casarecce. Garnish with toasted pine nuts for the perfect crunch. Don't worry - if you don't want to slow cook, you can still cook this recipe on the hob in under 30 minutes!
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a slow cooker (if using), a medium saucepan, a small frying pan, a sieve & a measuring jug
Get started
- Thinly slice the mushrooms. Finely dice the onion. Finely chop or grate the garlic
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the lamb, mushrooms and onion and season with salt and pepper
- Cook for 7 mins, using a wooden spoon to break up the lamb, until golden brown
Time to slow cook
- Meanwhile, strip the rosemary from the stalks and roughly chop
- Add the garlic, vinegar and half the rosemary to the lamb. Cook for 1 min
- Stir in the chopped tomatoes, stock powder, Italian herbs and 200ml water (100ml for 1 person). Bring to a boil, then transfer to the slow cooker. Cook on low for 4-5 hours
- If using the hob, pop a lid on the pan, lower the heat and simmer the ragu for 18-20 mins
Finishing touches
- When the ragu has 10 mins remaining, bring the medium saucepan filled with salted water to a boil
- Add the pasta and boil for 8-9 mins, until cooked, then drain
- Rinse the spinach, then add to the pasta pan in the final minute
- Meanwhile, heat the small frying pan on medium-high heat. Once hot, add the pine nuts and remaining rosemary. Fry for 2-3 mins, tossing regularly, until golden and toasted
Plate up
- Stir the cooked pasta and spinach through the lamb ragu. Add a splash of water if needed
- Share the pasta into bowls. Sprinkle over the pine nuts and rosemary
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