a) Boil a full kettle. 

b) Heat a large frying pan on high heat (no oil).

c) Once hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

d) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Pour the boiled water from your kettle into a large saucepan and pop on high heat.

b) Add the penne and ½ tsp salt and bring back to the boil. Cook until tender, 12 mins.

c) Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.

d) Lower the heat, then add the sliced mushrooms and garlic. Fry, stirring occasionally, until the mushrooms have softened, 2-3 mins.

a) Once the mushrooms have softened, stir the sun-dried tomato paste, passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

b) Season with salt and pepper.

a) Bring the ragu to the boil, then lower the heat and simmer until thickened, 5-6 mins.

b) Stir through the peas for the last 1-2 mins.

a) Once the pasta is cooked, drain in a colander, then add to the lamb ragu and combine well.

b) Stir through half the hard Italian style cheese, adding a splash of water to loosen if you feel it needs it.

c) Taste and season with salt and pepper if needed.

a) Share the lamb ragu penne between your bowls.

b) Top with the remaining hard Italian style cheese to finish.