We say cheat’s ragu – there’s really no shame in a shortcut at dinnertime though. We’re for the can’t-wait-to-tuck-inners, which is why we think this easy pasta that tastes of slow cooked intensity is such a winner.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
fettuccine(ContainsGlutenMay be present Egg, Soy)
Put a large saucepan of salted water on to boil. Finely dice the brown onion. Finely dice the carrot. Peel and crush the garlic. Pick and finely chop the thyme leaves. Finely chop the parsley leaves.
Heat the olive oil in a large frying pan over a medium-high heat. Season the lamb leg steaks with salt and pepper and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with aluminium foil to rest for 10 minutes. Thinly slice. TIP: Resting the lamb before slicing ensures all the moisture is kept in, meaning it will be juicy and delicious!
While the lamb is resting, add the brown onion and carrot to the same frying pan and cook for 5 minutes, or until softened. Add the garlic and thyme and cook for 1-2 minutes, or until fragrant. Add the red wine (or red wine vinegar) and cook until most of the liquid has evaporated. Add the tomato paste, diced tomatoes and salt and season with black pepper. Reduce the heat and simmer for 5 minutes until thickened.
Meanwhile, add the fettuccine to the boiling water and cook for 10 minutes, or until ‘al-dente’. Drain and drizzle with olive oil to stop it sticking. Finely grate the Parmesan cheese.TIP: Ensure you use the suggested amount of pasta, in order for your dish to be balanced. Just the way we planned it!
Remove the tomato ragu from the heat and stir through the sliced lamb.
Divide the fettuccine between bowls and top with the cheat’s lamb and tomato ragu. Sprinkle over the Parmesan cheese and the parsley.