Rich Lamb Ragu & Red Wine Presto Pasta
with Parmesan Cheese
This sumptuous yet simple pasta is absolute decadence in a bowl. From the rich ragu, infused with red wine jus down to the sauciness from the tomato sugo, don’t be too surprised if the bowls are left licked clean.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Lamb Mince
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
1 packet
Soffritto Mix
1 packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1 packet
Tomato Sugo
(May be present: Gluten, Wheat.)
Not included in your delivery
¼ tsp
salt
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.
• Meanwhile, pick thyme leaves. • 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 and stir in tomato sugo, red wine jus, thyme leaves, the salt and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.
• Remove pan from heat and stir in cooked spaghetti until combined. Season with pepper.
• Divide cheat's lamb ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!
