Cheat's Italian Lamb & Veggie Bolognese
with Penne, Pine Nuts & Parmesan
This bolognese packed with all the rich flavours of a classic Italian sauce will hardly have you believing it only took around half an hour to whip up. Silky silverbeet and carrot melt into this dish, creating a mouth-watering meal you'll remake time and time again.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
½ unit
onion
1 unit
carrot
2 clove
garlic
1 bunch
oregano
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
lamb mince
1 sachet
Garlic & Herb Seasoning
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 tin
Crushed & Sieved Tomatoes
½ sachet
beef-style stock powder
1 bunch
Silverbeet
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely chop the red onion (see ingredients list). Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick the oregano leaves. Roughly chop the silverbeet. Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a good drizzle of olive oil. Add the onion and cook until softened, 3-4 minutes. Add the lamb mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add another drizzle of olive oil to the pan along with the garlic, garlic & herb seasoning and oregano and cook until fragrant, 1-2 minutes.
While the lamb mince is cooking, add the penne to the saucepan of boiling water and cook until 'al dente', 10 minutes. Drain, then return to the saucepan and drizzle with olive oil to prevent sticking.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
Add the crushed & sieved tomatoes, carrot and brown sugar to the frying pan with the lamb mince. Add the beef stock (1/2 sachet for 2 people / 1 sachet for 4 people) and mix well. Simmer until slightly thickened, 5 minutes. Season with a pinch of pepper and add the silverbeet. Cook, stirring, until wilted, 1-2 minutes. Stir through the butter until melted.
When the sauce has finished cooking, add the cooked penne to the frying pan and toss until well coated. Season to taste with salt and pepper.
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn’t big enough.
Divide the cheat's Italian lamb and veggie bolognese between bowls. Sprinkle over the grated Parmesan cheese and the toasted pine nuts.