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Italian Lamb Ragu & Spaghetti

Italian Lamb Ragu & Spaghetti

with Shaved Parmesan

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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!

Allergens:GlutenMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsGlutenMay be presentSoy, Egg)

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 stalk

celery

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ cup

water

1 tbs

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3490 kJ
Fat21.4 g
of which saturates12.8 g
Carbohydrate102 g
of which sugars23 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium921 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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.

4

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.

5

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.

6

Divide the Italian lamb ragu and spaghetti between bowls. Sprinkle over the parsley and shaved Parmesan cheese. Serve the salad on the side.