Express Lamb Ragu & Red Wine Spaghetti
with Parmesan Cheese & Baby Spinach- 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
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1 sachet
Thyme
1 packet
Spaghetti
(Contains: Soy, May contain traces of allergens, Wheat, Gluten;)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Lamb Mince
1 packet
Soffritto Mix
1 packet
Tomato Sugo
(Contains: May contain traces of allergens, Gluten, Wheat;)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve pasta water(see ingredients). Drain spaghetti.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• 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, then stir in tomato sugo, red wine jus, thyme, the
salt and reserved pasta water. Simmer until slightly thickened,
3-4 minutes.
• Remove pan from heat, then 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!
