HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Lamb & Veggie Ragu
Italian Lamb & Veggie Ragu

Italian Lamb & Veggie Ragu

with Fettuccine, Feta & Basil

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This sumptuous yet simple pasta is absolute decadence, from the rich lamb ragu infused with Italian herbs to the topping of sweet roasted capsicum and crumbly feta. Don’t be too surprised if the bowls are licked clean!


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

3 clove


1 bunch




1 packet

lamb mince

1 packet

tomato paste

1 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 packet


(ContainsGlutenMay be presentEgg, Soy)

1 bunch


1 block

feta cheese


Not included in your delivery

olive oil

1 tsp

brown sugar

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3701 kJ
Fat28.4 g
of which saturates11.6 g
Carbohydrate107.9 g
of which sugars29.9 g
Dietary Fibre0 g
Protein46.5 g
Cholesterol0 mg
Sodium1974 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Cut the capsicum into 1cm strips. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender and lightly charred, 20-25 minutes.


While the capsicum is roasting, bring a large saucepan of salted water to the boil. Finely chop the red onion and garlic. Grate the carrot (unpeeled). Pick and finely chop the rosemary leaves. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5 minutes. Add the garlic and rosemary and cook until fragrant, 1 minute.


Add the lamb mince to the veggies and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the tomato paste, brown sugar, chopped tomatoes and beef-style stock powder and simmer until thickened, 10 minutes. Stir through the butter and season with salt and pepper.


While the lamb ragu is simmering, cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the fettuccine. Add the cooked fettuccine and roasted capsicum to the lamb ragu. Toss to coat and set aside. Pick and roughly chop the basil leaves. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. TIP: If the ragu looks a little dry, add a dash of the reserved pasta water!


Divide the lamb ragu and fettuccine between bowls. Crumble over the feta and garnish with the basil.