Italian Lamb Ragu Fettuccine
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.
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
Ingredients
1
Cucumber
Garlic
1
Wholemeal Panini
(Contains Gluten, Soy; )
1
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Lamb Mince
1
Aussie Spice Blend
1
Chilli Flakes
1
Tinned Cherry Tomatoes
1
Chicken-Style Stock Powder
1
Mixed Salad Leaves
1
Grated Parmesan Cheese
(Contains Milk; )
1
Parsley
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
balsamic vinegar
brown sugar
Nutrition Values
Instructions
• 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(see ingredients) into half-moons. Finely chop garlic. • To the butter, add half the garlic. Season with salt and pepper and mash to combine.
• Cut deep slices, taking care to not slice all the way through, across wholemeal panini in 1cm intervals. • 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.
• Pour boiled water into a large saucepan over high heat with a pinch of salt. • Cook fresh fettuccine in the boiling water until ‘al dente’, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people). Drain and return to the saucepan.
• 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 tinned cherry tomatoes, the balsamic vinegar, chicken-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.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season.
• Divide Italian lamb ragu fettuccine between bowls. Top with grated Parmesan cheese and tear over parsley. • Serve with cucumber salad and garlic bread. Enjoy!