Rich Italian Lamb Ragu & Cheat's Pappardelle

• Cut deep slices across 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 the lasagne ribbons over high heat, until  
‘al dente’, 3-4 minutes.
• Reserve some pasta water (see ingredients). Drain 
lasagne ribbons, then return to saucepan and 
drizzle with olive oil.

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 and remaining garlic and cook until fragrant, 
1 minute.
• Add diced tomatoes with garlic & onion, the 
balsamic vinegar, stock concentrate, the brown 
sugar and reserved pasta water. Cook, stirring, 
until slightly thickened, 3-4 minutes.
• Remove pan from heat, then add cooked lasagne 
ribbons and toss to coat. Season to taste with salt 
and pepper. 

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