Lamb, bean and mushroom ragu
15 minutes
1 hours 15 minutes
  • 1 onion, diced
  • 4 small carrots, diced
  • 2 cloves garlic, crushed
  • 400 g lamb mince
  • 200 g mushroomssliced or quartered
  • 400 g ned tomatoes
  • 400 g mixed beansdrained
  • 1 tin tomatoesfilled with beef stock (or crumble on Oxo cube in a swirl tin with boiling water)
  • 1 tablespoon Rosemarychopped, fresh
  • 1 tablespoon Henderson's Relish(or Lea & Perrins Worcestershire Sauce)
  • 2 tablespoons Olive oil
  • salt and pepper

1. Sweat the diced onion and carrot in the oil over a medium heat for 10 minutes. After 5 minutes, add the garlic. You don't want any colour, just soften it all. 2. Add the lamb and turn up the heat. Brown the meat. Tip in the mushrooms. 3. Throw in the herbs. And the Henderson's (or L&P sauce). 3. Now tip in the tomatoes and the stock. Finally add the beans. Bring to boil and simmer for 1 hour, with the lid on. Take the lid off for the last 15 minutes. Season to taste. 4. Serve with al dente pasta and loads of parmesan.

Schedule this meal:

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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.