Quick Herby Tomato Lamb Bolognese
with Spaghetti & Parmesan Cheese
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Eggs
- Soy
- Gluten
- Wheat
Made for twisting and twirling, super 'al denté' spaghetti will soak up the herby pork sausages laced sauce so well. All that is left is some major slurping action and a sprinkle of Parmesan, just like the Italians do!
Ingredients
1 packet
Spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Lamb Mince
1 sachet
Tomato & Herb Seasoning
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
1 packet
Soffritto Mix
1 packet
Garlic Paste
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water and a generous pinch of salt over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain spaghetti, then return to saucepan. Drizzle with olive oil to prevent pasta from sticking. • Meanwhile, add lamb mince to the bowl.
• Heat a large frying pan over high heat. Cook lamb mince (no need for oil!) and soffritto mix and cook, stirring, until softened, 6-8 minutes. • Reduce heat to medium, then add garlic paste and tomato & herb seasoning, and cook until fragrant, 1-2 minutes.
• Add tomato sugo, the brown sugar, the butter and reserved pasta water to the pan. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Remove from heat, then add cooked spaghetti and baby spinach leaves, tossing until wilted and combined. Season to taste.
• Divide herby tomato lamb bolognese and spaghetti between bowls. • Top with Parmesan cheese to serve. Enjoy!
