Rich Lamb Ragu & Red Wine Presto Pasta
with Parmesan Cheese- Milk
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Gluten
- Wheat
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.
Ingredients
250 g
Lamb Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1 packet
Soffritto Mix
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
Not included in your delivery
¼ tsp
salt
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 cooked spaghetti until combined. Season with pepper.
• Divide cheat's lamb ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!
