HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Style Lamb Ragu
Italian-Style Lamb Ragu

Italian-Style Lamb Ragu

with Fusilli & Parmesan

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This sumptuous yet simple pasta is absolute decadence. From the rich lamb ragu infused with Italian herbs to the topping of herby parsley and sharp grated Parmesan, don’t be too surprised if the bowls are licked clean!


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


1 stalk


2 clove


1 bunch


1 sachet

Italian herbs

1 packet

lamb mince

1 packet

tomato paste

1 tin

chopped tomatoes

¾ sachet

beef-style stock powder

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 bag

salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

1 tsp

brown sugar

½ cup


1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3140 kJ
Fat15.8 g
of which saturates6.9 g
Carbohydrate97.4 g
of which sugars22.5 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium1470 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the carrot (unpeeled) and celery. Finely chop the garlic (or use a garlic press). Roughly chop the parsley leaves.

TIP: Grate the carrot if you prefer!


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 veggies to the side of the frying pan and add the lamb mince to the empty space in the pan. Cook, breaking up with a spoon, until browned, 4 minutes. Add the tomato paste, brown sugar, chopped tomatoes, water and the beef stock (3/4 sachet for 2 people / 1 1/2 sachets for 4 people). Stir everything to combine. Reduce the heat to medium and simmer until thickened, 8-10 minutes. Season with a pinch of salt and pepper.


While the lamb is cooking, add the fusilli to the saucepan of boiling water and cook until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain the fusilli and return to the saucepan.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.


Add the cooked fusilli to the frying pan with the lamb ragu and toss to coat. Set aside. In a medium bowl combine olive oil (2 tsp for 2 people / 4 tsp for 4 people) and the balsamic vinegar. Season with a pinch of salt and pepper and add the mixed salad leaves. Toss to coat.

TIP: Add a dash of the reserved pasta water if the ragu is too thick.


Divide the lamb ragu and fusilli between bowls. Top with the grated Parmesan cheese and garnish with the parsley. Serve with the mixed salad.