Italian-Style Lamb Ragu
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Italian-Style Lamb Ragu

Italian-Style Lamb Ragu

with Fusilli & Parmesan

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!

Allergens:
Gluten
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1 unit

onion

1 unit

carrot

1 stalk

celery

2 clove

garlic

1 bunch

parsley

1 sachet

Italian Herbs

1 packet

lamb mince

1 packet

tomato paste

1 tin

chopped tomatoes

¾ sachet

beef-style stock powder

1 packet

fusilli

(Contains Gluten; May be present Soy, Egg. )

1 bag

salad leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

1 tsp

brown sugar

½ cup

water

1 tsp

balsamic vinegar

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Nutrition Values

/ per serving
Energy (kJ)3140 kJ
Calories0 kcal
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Pan

Instructions

prep
1

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!

cook veggies
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.

cook lamb
3

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.

Cook pasta
4

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.

finish pasta
5

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.

serve
6

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