Italian Lamb Ragu Fettuccine

• Cut deep slices, through bake-at-home ciabatta 
in 1cm intervals, taking care to not slice all the 
way through.
• 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. 

• Half-fill a large saucepan with boiling water and 
add a generous pinch of salt. 
• Cook egg fettuccine in the boiling water over 
high heat, until ‘al dente’, 3 minutes. 
• Reserve some pasta water (1/2 cup for 2 people/ 
1 cup for 4 people). Drain pasta and return to 
the saucepan. 
 
TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• 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, then 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 & garlic, the 
balsamic vinegar, vegetable stock, 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 to taste.

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