Italian Lamb Ragu Fettuccine

• Slice ciabatta in half lengthways.
• Brush garlic butter over cut sides of 
the ciabatta.
• Place on a lined oven tray and bake until golden, 
5 minutes. 

• Pour boiling 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. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• 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 classic roast 
seasoning, chilli flakes (if using) and remaining 
garlic and cook until fragrant, 1 minute.
• Add tinned cherry tomatoes, Worcestershire
sauce, chicken-style stock powder, thyme, the 
brown sugar and reserved pasta water and 
cook, stirring, until slightly thickened, 
3-4 minutes.
• Remove pan from heat, then add cooked
fettuccine 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.