NZ Lamb & Cherry Tomato Spaghetti
with Bacon Bits & Parmesan
- Gluten
- Soy
- Fish
- Wheat
- Milk
- Gluten
- Milk
- Cashew
- Fish
- Wheat
- Almond
- Eggs
- Soy
- Sesame
- May contain traces of allergens
Ingredients
250 g
Lamb Mince
1 tin
Tinned Cherry Tomatoes
100 g
Diced Bacon
1 packet
Worcestershire Sauce
(Contains: Gluten, Soy, Fish, Wheat; May be present: Gluten, Milk, Cashew, Fish, Wheat, Almond, Eggs, Soy, Sesame)
1
Celery
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy)
1 sachet
Classic Roast Seasoning
1
Red Onion
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Carrot
Nutrition Values
Cooking Steps
• Boil the kettle. Finely chop celery and onion. Grate the carrot. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people // 1 cup for 4 people), then drain and return to pan.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Add celery, carrot and onion and cook until tender, 4-6 minutes. • Add diced bacon and lamb mince to veggies and cook, breaking up with a spoon, until golden, 4-6 minutes.
• Add Aussie spice blend and worcestershire sauce, and cook until fragrant, 1-2 minutes. • Reduce heat to medium-low and add tinned cherry tomatoes, chicken-style stock powder, the brown sugar, butter and reserved pasta water. Simmer until reduced and thickened, 3-4 minutes. Season to taste. TIP: Add a splash of water if the pasta looks dry.
• Add spaghetti to pan and toss to combine. Season to taste. • Divide lamb and cherry tomato spaghetti between bowls. • Sprinkle with grated parmesan cheese. Enjoy!
