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!
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beef-style stock powder
fettuccine(ContainsGlutenMay be presentEgg, Soy)
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.