Lina Stores

Meal Kit Instructions

Pappardelle with Lamb Ragu & Pecorino

Serves 1 or 2

Slowly cooked in a rich, fragrant lamb broth, our Pappardelle with braised lamb and rosemary is a rich, aromatic dish, completed with Pecorino just before serving.


Bring a pan of generously salted water to the boil. Once boiling, reduce to medium simmer. Add Pappardelle and cook for 2 – 3 mins until slightly “al dente”.

Warm the sauce on a low heat in a separate pan until heated through. To microwave, put in a safe container, cover loosely and put on full power for 2 mins or until thoroughly heated.

Add the cooked pasta and some rosemary to the sauce. Toss together until the sauce coats the pasta. Spoon onto a plate and finish with grated Pecorino.


Keep refrigerated and consume by the use-by date.

Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.


Pappardelle (type 00 flour, semolina, pasteurised eggs), lamb sauce (lamb shoulder,
onion, celery, garlic, carrot, red wine, lamb stock, salt, pepper, marsala, rosemary,
bay leaf, thyme), rosemary, pecorino


Wheat (gluten), eggs, celery, dairy (milk), sulphites