Slow-Cooked Lamb Ragu & Fettuccine

• Meanwhile, slice avocado in half, scoop out 
the flesh and roughly chop. 
• Finely chop garlic, celery and onion
(see ingredients). 
• Roughly chop butterlettuce (see ingredients)
• 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 
over medium-high heat.
• When the lamb has 12 minutes cook time 
remaining, cook fettuccine in the boiling water
until “al dente”, 11 minutes.
• Reserve some pasta water (1/2 cup for 2 people 
/ 1 cup for 4 people), then drain and return 
fettuccine to the saucepan. Drizzle over olive oil
and toss to coat. 
TIP: “Al dente” pasta is cooked through but still 
slightly firm in the centre.

• While the pasta is cooking, return the frying pan 
to medium-high heat with a drizzle of olive oil. 
Cook onion and celery, tossing, until tender, 
5-6 minutes.
• Add garlic and herb & mushroom seasoning, 
and cook until fragrant, 1 minute.
• Reduce heat to medium, then add tomato sugo, 
chicken-style stock powder and reserved
pasta water. Stir to combine and simmer until 
slightly thickened, 1-2 minutes. 

• Add fettuccine and shredded lamb to the sauce. 
Toss to combine and season to taste.
• In a medium bowl, combine butterlettuce, 
avocado and a drizzle of balsamic vinegar and 
olive oil.
TIP: Add an extra splash of water if the sauce looks 
too thick.