HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRich Lamb Ragu
Rich Lamb Ragu

Rich Lamb Ragu

with Basil Ricotta Clouds

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Set the table first becasue this lamb ragout will be done in less than 25 mins! Ritch lamb ragout, aldente rigagtoni, dolloped with savoury clouds of ricotta, parmesan and basil.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

170 g



1 tbsp

Tomato Paste

½ tsp

Chili Flakes

113 g

Carrot, chopped

56 g

Onion, chopped

100 g

Ricotta Cheese


10 g


1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded


½ box

Tomato Passata

1 tbsp

Red Wine Vinegar


Not included in your delivery

1 tbsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories892 kcal
Fat49 g
Saturated Fat21 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber4 g
Protein46 g
Cholesterol191 mg
Sodium669 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil the lamb ragout). In Step 3, use this heat guide to determine what spice level you prefer: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy!

Wash and dry all produce.* In a large pot, add 10 1/2 cups hot water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use the same water and salt amount for 4 ppl!) Add the rigatoni to the boiling water. Cook, stirring occasionally, until tender, 11-12 min.


Meanwhile, heat a large oven-proof pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and carrots. Cook, stirring occasionally, until the veggies slightly soften, 2-3 min. Add the lamb. Cook, breaking up the lamb into smaller pieces, until no pink remains, 2-3 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)


Add Italian seasoning, tomato paste, 1/2 box passata (1 box for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 1/2 tsp chili flakes (dbl for 4 ppl) to lamb mixture. (NOTE: Reference heat guide in the Start Strong and adjust chili flake amount to your preference.) Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until the ragù thickens, 6-7 min.


Meanwhile, when the rigatoni is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain. Add the rigatoni and reserved pasta water to the large pan with the lamb ragù sauce. Season with salt and pepper. Stir together to coat. Remove pan from heat.


Dollop the ragù mixture with the ricotta, then sprinkle over the parmesan. (NOTE: If you don't have an oven-proof pan, transfer ragù mixture to a 8x8-inch baking dish [9x13-inch baking dish for 4ppl] before assembling and broiling.) Broil assembled ragù mixture in the middle of the oven, until the cheese melts and is golden-brown, 2-3 min.


Divide the lamb ragù pasta between bowls and tear over the basil leaves.