Italian Lamb Ragu Fettuccine

• Cut deep slices, taking care to not slice all the way through, across ciabatta in 1cm intervals.
• Push garlic butter into ciabatta slices and wrap in foil.
• Place ciabatta directly on wire racks in the oven and bake until heated through, 8-10 minutes.

• Pour boiling water into a large saucepan over high heat with a pinch of salt.
• Cook egg fettuccine in the boiling water until ‘al dente’, 3 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the saucepan.

• Meanwhile, heat a large frying pan over medium-high heat. Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, add Aussie spice blend, a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute.
• Add diced tomatoes with onion and garlic, the balsamic vinegar, vegetable stock, the brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes.
• Remove pan from heat, then add cooked fettuccine and toss to coat. Season with salt and pepper.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season.