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.
Serving size
Ingredients
Ingredients
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tbsp tomato purée
- 160g baby spinach
- 200g baby tomatoes
- 500g lamb mince
- 1 handful of fresh rosemary
- 3 garlic clove
- 2 tsp smoked paprika
- 2 carrot
-
1 tbsp Italian herbs(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 250g brown rice penne (Eggs)
Allergens
Contains:
Celery, Sulphites
May Contain:
Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 154Kcal | 606Kcal |
| 644kJ | 2536kJ | |
| Fat | 5.9g | 23g |
| of which saturates | 2.4g | 9.5g |
| Carbohydrates | 16g | 61g |
| of which sugars | 3.6g | 14g |
| Protein | 8.6g | 34g |
| Salt | 0.35g | 1.4g |
| Fibre | 1.8g | 7.0g |
High protein
5 plants
Italian Lamb Ragù with Penne Pasta
World-famous for a reason, a rich tomato ragù is simply irresistible. The Mindful Chef twist? Tender, pasture-grazed lamb instead of classic beef – served with fibre-filled brown penne. Spinach sneaked in for extra vitamins. Bellissimo!
Cooking Instructions
Cooking Instructions
- Dice the carrots into 1cm cubes (peel optional). Finely chop or crush the garlic. Strip the rosemary from the stalks and finely chop. Halve the tomatoes. Rinse the spinach.
- Heat a large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the lamb and cook for 5 mins, breaking it up with a wooden spoon, until golden brown. Season with sea salt and black pepper.
- Add the carrots, garlic, paprika, Italian herbs and a pinch of rosemary (to taste) to the pan. Cook for 6-7 mins, until softening.
- Add the tomatoes, tomato puree, vinegar and 400ml hot water to the pan. Crumble in the stock cube and stir. Bring to a boil, then simmer for 15 mins, stirring occasionally, until the ragú thickens. In the final minute of cooking, stir through the spinach to wilt. Season with sea salt and black pepper.
- Meanwhile, bring a large saucepan filled with lightly salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain. Return to the pan and stir 1 tsp oil through the pasta to prevent sticking.
- Serve the penne topped with the lamb ragù.
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