Italian Lamb Ragu Fettuccine Feast
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Italian Lamb Ragu Fettuccine Feast

Italian Lamb Ragu Fettuccine Feast

with Garlic Bread & Cucumber Salad

It’s pasta night! This sumptuous yet simple dish is absolute decadence in a bowl. Rich and indulgent ragu wraps around tendrils of fettuccine for a truly epic combination. Sprinkle some Parmesan on top, and don’t be too surprised if the bowls are left licked clean.

Allergens:
Milk
Gluten
Soy
Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

1

cucumber

4 clove

garlic

1

Wholemeal Panini

(Contains Gluten, Soy; )

1 packet

Fresh Fettuccine

(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

lamb mince

1 sachet

Aussie Spice Blend

pinch

chilli flakes

1 tin

chopped tomatoes

1 packet

Red Wine Jus

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

beef-style stock powder

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

parsley

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

1 tsp

brown sugar

drizzle

balsamic vinegar

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Nutrition Values

Energy (kJ)4808 kJ
Fat40.3 g
of which saturates20.2 g
Carbohydrate124 g
of which sugars17.8 g
Dietary Fibre11.1 g
Protein60.6 g
Sodium1878 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Frying Pan

Instructions

1
1

• Preheat oven to 200ºC/180ºC fan-forced. Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Slice cucumber into half-moons. • Finely chop garlic. • To the butter, add half the garlic. Season with salt and pepper and mash to combine.

2
2

• Cut deep slicesn across wholemeal panini in 1cm intervals, taking care to not slice all the way through. • Push garlic butter into panini slices and wrap in foil. • Place panini directly on wire racks in the oven and bake until heated through, 8-10 minutes.

3
3

• Half-fill a large saucepan with boiling water and a pinch of salt. • Cook fresh fettuccine in the boiling water, over high heat, until ‘al dente’, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people). Drain and return fettuccine to the saucepan.

4
4

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, add Aussie spice blend, chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. • Add chopped tomatoes, red wine jus, beef-style stock powder, the brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat, then add cooked fettucine and toss to coat. Season with salt and pepper.

5
5

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season.

6
6

• Divide Italian lamb ragu fettuccine between bowls. Top with grated Parmesan cheese and tear over parsley. • Serve with cucumber salad and garlic bread. Enjoy!

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