Rustic Lamb Fettuccine Bolognese
with Parmesan Cheese
Trusty, ol' reliable fettuccine bolognaise, is just what you need for that midweek pick-me-up meal. With tomato sugo, tomato and herb seasoning and lamb mince working its magic in the pan, you'll have dinner plated up in now time. Don't forget the cheese!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
2 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
250 g
Lamb Mince
1 packet
Soffritto Mix
1 sachet
Tomato & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Capers
Not included in your delivery
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and add a
generous pinch of salt.
• Cook fettuccine in boiling water, over high heat, until ‘al dente’, 11 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain
fettucine, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, 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 add tomato & herb seasoning and cook until fragrant, 1 minute.
• Stir in tomato sugo, the butter and reserved pasta water, until slightly thickened, 1-2 minutes.
• Remove pan from heat and stir through cooked fettuccine until well combined. Season with pepper.
• Divide quick rustic lamb fettuccine bolognese between bowls. Top with Parmesan cheese. Enjoy!
ELEVATE ME: If you've added extra ingredients to this recipe, roughly chop kalamata olives and stir through the pasta. Dollop spaghetti with basil pesto and tear over parsley to serve.
