Cheat's Italian Lamb Ragu
with Mash & Broccolini
This sumptuous yet simple dish is absolute decadence without all the fuss. From the rich veggie-loaded lamb ragu infused with Italian herbs to the side of creamy mash potato. Don’t be too surprised if the bowls are licked clean!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!
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
4 unit
potato
2 clove
garlic
1 bunch
broccolini
1 unit
onion
2 unit
carrot
1 packet
lamb mince
1 tin
tomato paste
1 sachet
Italian Herbs
1 tin
Crushed & Sieved Tomatoes
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
⅓ cup
milk
(Contains Milk; )
½ tsp
salt
80 g
butter
(Contains Milk; )
½ cup
water
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the garlic (or use a garlic press). Trim and halve the broccolini lengthways. Thinly slice the brown onion. Grate the carrot (unpeeled).
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the milk, the salt and butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the broccolini and cook, tossing regularly, until tender, 5-6 minutes. Season with a pinch of salt and pepper, transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil if needed. Add the lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the tomato paste, garlic and Italian herbs and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, the water and beef stock.
Bring the ragu to the boil, then reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper. Stir through the baby spinach leaves until wilted, 1-2 minutes.
TIP: If the sauce is too thick, stir through a dash of water.
Divide the mashed potato, broccolini and lamb ragu between plates. Sprinkle over the grated Parmesan cheese.