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Cheat's Italian Lamb & Veggie Bolognese

Cheat's Italian Lamb & Veggie Bolognese

with Penne, Pine Nuts & Parmesan

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This bolognese packed with all the rich flavours of a classic Italian sauce will hardly have you believing it only took around half an hour to whip up. Silky silverbeet and carrot melt into this dish, creating a mouth-watering meal you'll remake time and time again.

Allergens:Tree NutsGlutenMilk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½ unit

red onion

1 unit

carrot

2 clove

garlic

1 bunch

oregano

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

lamb mince

1 sachet

garlic & herb seasoning

1 packet

penne

(ContainsGlutenMay be presentSoy, Egg)

1 tin

crushed & sieved tomatoes

½ sachet

beef-style stock powder

1 bunch

silverbeet

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3580 kJ
Fat28.7 g
of which saturates13.7 g
Carbohydrate93.7 g
of which sugars19.4 g
Dietary Fibre0 g
Protein48.7 g
Cholesterol0 mg
Sodium1140 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Finely chop the red onion (see ingredients list). Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Roughly chop the silverbeet. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

2

Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add another drizzle of olive oil to the pan along with the garlic, garlic & herb seasoning and oregano and cook until fragrant, 1-2 minutes.

3

While the lamb mince is cooking, add the penne to the saucepan of boiling water and cook until 'al dente', 10 minutes. Drain, then return to the saucepan and drizzle with olive oil to prevent sticking.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

4

Add the crushed & sieved tomatoes, carrot and brown sugar to the frying pan with the lamb mince. Add the beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) and mix well. Simmer until slightly thickened, 5 minutes. Season with a pinch of pepper and add the silverbeet. Cook, stirring, until wilted, 1-2 minutes. Stir through the butter until melted.

5

When the sauce has finished cooking, add the cooked penne to the frying pan and toss until well coated. Season to taste with salt and pepper.

TIP: Toss the pasta and sauce in the saucepan if your frying pan isn’t big enough.

6

Divide the cheat's Italian lamb and veggie bolognese between bowls. Sprinkle over the grated Parmesan cheese and the toasted pine nuts.