Rustic Lamb Bolognese & Cheat's Fettuccine
with Parmesan Cheese
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
Trusty, ol' reliable bolognese, is just what you need for that midweek pick-me-up meal. With tomato sugo, tomato and herb seasoning and lamb mince working its magic in the pan, you'll have dinner plated up in now time. Don't forget the cheese!
Ingredients
250 g
Lamb Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
2 packet
Tomato Sugo
1 packet
Fresh Lasagne Sheets
(Contains: Eggs, Gluten, Wheat; May be present: Milk, Soy.)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water.
• Cut fresh lasagne sheets into 2cm thick ribbons widthways.
• Cook lasagne ribbons in boiling water until ‘al dente’, 3-4 minutes.
• Reserve some pasta water(see ingredients).
• Drain lasagne ribbons, then return to the saucepan with a drizzle of olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, 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, then add tomato & herb seasoning and cook until fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then stir through cooked lasagne ribbons until well combined. Season with pepper.
• Divide rustic lamb spaghetti bolognese and cheat’s fettuccine between bowls. Top with Parmesan cheese to serve. Enjoy!
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop kalamata olives and stir through the pasta. Dollop spaghetti with basil pesto and
tear over parsley to serve.
