Slow-Cooked Lamb Ragu & Fettuccine

Name: Slow-Cooked Lamb Ragu & Fettuccine with Feta & Balsamic Green Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 pear; 2 clove garlic; 1 sprig celery; 1 Brown Onion; 1 packet flaked almonds; 1 packet fettuccine; 1 sachet Herb & Mushroom Seasoning; 1 packet tomato sugo; 1 sachet beef-style stock powder; 20 g butter; 1 bag salad leaves; 1 tsp balsamic vinegar; ¼ packet Cow's Milk Feta; 1 packet Slow-Cooked Lamb Shoulder

with Feta & Balsamic Green Salad

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This sumptuous yet simple pasta is absolute decadence in a bowl. From rich ragu, infused with mushroom and herb seasoning down to the creaminess from the feta cheese, don’t be too surprised if the bowls are left licked clean.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Almond

•Gluten(Wheat)

•Milk

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

pear

2 clove

garlic

1 sprig

celery

Brown Onion

1 packet

flaked almonds

(Contains: Almond; )

1 packet

fettuccine

(Contains: Gluten(Wheat); May be present: Eggs, Soy. )

1 sachet

Herb & Mushroom Seasoning

1 packet

tomato sugo

1 sachet

beef-style stock powder

1 bag

salad leaves

¼ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 packet

Slow-Cooked Lamb Shoulder

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)3704 kJ

Fat36 g

of which saturates16.9 g

Carbohydrate89.9 g

of which sugars16.7 g

Protein47.4 g

Sodium1936 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

•Baking Dish

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place slow-cooked lamb shoulder in a baking dish. Pour liquid from the packaging over lamb. Cover tightly with foil and roast for 12 minutes. • Turn lamb, then re-cover with foil and roast until browned and heated through, a further 12-13 minutes. • Shred lamb using two forks (or slice if you prefer).

TIP: If the lamb has a fat layer, turn the fat-side up after removing the foil.

• Meanwhile, thinly slice pear. Finely chop garlic, celery and onion. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.

• Bring a large saucepan of salted water to the boil. • When the lamb has 10 minutes cook time remaining, cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return fettuccine to the saucepan. Drizzle over olive oil and toss to coat.

• While the pasta is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and celery until tender, 4-5 minutes. • Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute. • Reduce heat to medium, then add tomato sugo, beef-style stock powder and reserved pasta water. Stir to combine and simmer until slightly thickened, 1-2 minutes. Season with salt and pepper.

• Add fettuccine, shredded lamb and the butter to the sauce. Toss to combine and season to taste. • In a medium bowl, combine salad leaves, pear and a drizzle of balsamic vinegar and olive oil. Season and toss to combine.

TIP: Add an extra splash of water if the sauce looks too thick.

• Divide slow-cooked lamb ragu and fettuccine between plates. • Crumble over feta (see ingredients) and garnish with toasted almonds. • Serve with balsamic green salad. Enjoy!