Italian Lamb Ragu & Spaghetti
with Shaved Parmesan
This sumptuous yet simple pasta is absolute decadence, from the rich lamb ragu infused with Italian herbs to the bite from the shaved Parmesan cheese. 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 unit
onion
1 unit
carrot
1 bunch
parsley
2 clove
garlic
1 sachet
Italian Herbs
1 packet
lamb mince
⅔ tin
tomato paste
1 tin
chopped tomatoes
1 cube
beef-style stock powder
1 bag
salad leaves
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
Shaved Parmesan Cheese
(Contains Milk; )
1 stalk
celery
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the carrot (unpeeled) and celery. TIP: Grate the carrot if you prefer! Finely chop the garlic (or use a garlic press).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and celery and cook, stirring, until softened, 5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.
Push the vegetables to the side of the pan and add the lamb mince to the empty space in the pan. Cook, breaking up the lamb with a spoon, until browned, 4 minutes. Add the tomato paste (see ingredients list), brown sugar, chopped tomatoes, water and crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Reduce the heat to medium and simmer until thickened, 8-10 minutes. Season with a pinch of salt and pepper.
While the ragu is simmering, add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Drain and return the spaghetti to the saucepan.
Add the spaghetti to the lamb ragu and toss to coat. In a medium bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people) and balsamic vinegar. Season with a pinch of salt and pepper and add the mixed salad leaves. Toss to coat. Roughly chop the parsley leaves.
Divide the Italian lamb ragu and spaghetti between bowls. Sprinkle over the parsley and shaved Parmesan cheese. Serve the salad on the side.
