Italian-Style Lamb Ragu
with Fusilli & Parmesan
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Soy
- Eggs
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!
Ingredients
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(Wheat); May be present: Soy, Eggs)
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
Nutrition Values
Utensils
Cooking Steps
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.
