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Cheat's Italian Lamb Ragu

Cheat's Italian Lamb Ragu

with Mash & Broccolini

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This sumptuous yet simple dish is absolute decadence without all the fuss. From the rich veggie-loaded lamb ragu infused with Italian herbs to the side of creamy mash potato. Don’t be too surprised if the bowls are licked clean!

Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potato

2 clove

garlic

1 bunch

broccolini

1 unit

brown onion

2 unit

carrot

1 packet

lamb mince

1 tin

tomato paste

1 sachet

Italian herbs

1 tin

crushed & sieved tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

⅓ cup

milk

(ContainsMilk)

½ tsp

salt

80 g

butter

(ContainsMilk)

½ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat30.6 g
of which saturates17.9 g
Carbohydrate43.7 g
of which sugars14.2 g
Dietary Fibre0 g
Protein41.9 g
Cholesterol0 mg
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the garlic (or use a garlic press). Trim and halve the broccolini lengthways. Thinly slice the brown onion. Grate the carrot (unpeeled).

2

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the milk, the salt and butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the broccolini and cook, tossing regularly, until tender, 5-6 minutes. Season with a pinch of salt and pepper, transfer to a bowl and cover to keep warm.

4

Return the frying pan to a high heat with a drizzle of olive oil if needed. Add the lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste, garlic and Italian herbs and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, the water and beef stock.

5

Bring the ragu to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper. Stir through the baby spinach leaves until wilted, 1-2 minutes.

TIP: If the sauce is too thick, stir through a dash of water.

6

Divide the mashed potato, broccolini and lamb ragu between plates. Sprinkle over the grated Parmesan cheese.