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. Serve alongside tenderstem broccoli and 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
4 of 5 a day
Slow Cooker
Serving size
Ingredients
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 20g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 500g lamb mince
- 240g chestnut mushrooms
- 780g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 onion
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 160g baby spinach
- 5 garlic clove
- 1 handful of fresh rosemary
- 2 tbsp red wine vinegar
- 20g pine nuts
Nutritional Information
Calories: 640
Protein: 35g
Carbs: 61g
Fat: 25g
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. Serve alongside tenderstem broccoli and 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 frying pan, a small frying pan, a slow cooker (if using), a large saucepan & a sieve
Time to fry
- Thinly slice the mushrooms. Finely dice the onion. Finely chop or crush 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
Simmer simmer
- Meanwhile, strip the rosemary from the stalks and roughly chop
- Add the garlic, red wine vinegar and half the rosemary to the lamb. Cook for 1 min
- Stir in the chopped tomatoes, chicken stock, Italian herbs and 300ml water. Bring to the boil, then transfer to your slow cooker. Cook on low for 4-5 hours
- If using the hob, simmer for 15-18 mins, until thickened
Cook the pasta
- When the ragu has 10 mins remaining, fill the large saucepan with hot water and bring to the boil. Add the pasta and a big pinch of salt. Boil for 8-9 mins, until cooked
- Rinse the spinach, then add to the saucepan in the final minute of cooking. Drain together
Toast the nuts
- 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
- Serve the pasta into bowls. Sprinkle over the pine nuts and rosemary
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