Curls with Lamb, Chickpea and Mushroom Ragu

Pasta doesn’t have to be limited to just spaghetti bolognaise, there are so many options and you are only limited by your imagination. Today we have a recipe from San Remo – it’s pasta curls with lamb, chickpea and mushroom ragu.

You Need:

750g San Remo Curls
½ cup porcini mushroom
2tbsp olive oil
1 white onion, finely diced
1tbsp crushed garlic
500g lean lamb mince
1x 400g can chickpeas, drained and rinsed
200g Swiss brown mushroom, sliced
2x 400g cans crushed tomato
½ cup finely chopped parsley
Salt and Pepper
½ cup grated parmesan



  • Cook according to the packet directions, drain and set aside.
  • Firstly place porcini mushrooms into a bowl and pour enough hot water to cover, set aside.
  • In a large pan, heat olive oil, add the onion and garlic on medium heat. Add mince and stir with a spoon to break down the mince. Cook for 5 to 10 minutes or until mince is cooked and lightly browned.
  • Next add chickpeas, Swiss brown mushrooms to pan and cook for a further 3 minutes.
  • Take the liquid from the porcini mushrooms and add to pan. Next add tomatoes, stir and reduce heat, simmer for 25 minutes or until sauce is rich and a thick consistency.
  • Finally add parsley and the cooked pasta to pan and season.
  • Serve with grated parmesan.

Recipe courtesy of San Remo

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