Rustic Double Lamb Ragu & Red Wine Presto Pasta
with Parmesan Cheese & Baby Spinach
This sumptuous yet simple pasta is absolute decadence in a bowl. From the rich ragu, infused with red wine jus down to the sauciness from the tomato sugo, don’t be too surprised if the bowls are left licked clean.
The quantities provided above are averages only.
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.
Ingredients
500 g
Lamb Mince
1 packet
Worcestershire Sauce
(May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Soffritto Mix
1 sachet
Thyme
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.
• Meanwhile, pick thyme leaves. • Heat a large frying pan over high heat. Cook lamb mince (no need for oil!) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium and stir in tomato sugo, red wine jus, thyme leaves, the salt and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.
• Remove pan from heat and stir in baby spinach leaves and cooked spaghetti, until wilted and combined. Season with pepper.
• Divide cheat's lamb ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!
