Italian Lamb & Veggie Ragu
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian Lamb & Veggie Ragu

Italian Lamb & Veggie Ragu

with Fettuccine, Feta & Basil

This sumptuous yet simple pasta is absolute decadence, from the rich lamb ragu infused with Italian herbs to the topping of sweet roasted capsicum and crumbly feta. Don’t be too surprised if the bowls are licked clean!

Allergens:
Milk
Gluten(Wheat)

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1

onion

3 clove

garlic

1 bunch

rosemary

1

carrot

1 packet

lamb mince

1 packet

tomato paste

1 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 packet

fettuccine

(Contains Gluten(Wheat); May be present Egg, Soy. )

1 bunch

basil

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

Not included in your delivery

olive oil

1 tsp

brown sugar

20 g

butter

(Contains Milk; )

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3701 kJ
Calories0 kcal
Fat28.4 g
of which saturates11.6 g
Carbohydrate107.9 g
of which sugars29.9 g
Dietary Fibre0 g
Protein46.5 g
Cholesterol0 mg
Sodium1974 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Non-Stick Pan

Cooking Steps

ROAST THE CAPSICUM
1

Preheat the oven to 200°C/180°C fan-forced. Cut the capsicum into 1cm strips. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender and lightly charred, 20-25 minutes.

PREP THE VEGGIES
2

While the capsicum is roasting, bring a large saucepan of salted water to the boil. Finely chop the red onion and garlic. Grate the carrot (unpeeled). Pick and finely chop the rosemary leaves. TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

COOK THE VEGGIES
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5 minutes. Add the garlic and rosemary and cook until fragrant, 1 minute.

MAKE THE RAGU
4

Add the lamb mince to the veggies and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the tomato paste, brown sugar, chopped tomatoes and beef-style stock powder and simmer until thickened, 10 minutes. Stir through the butter and season with salt and pepper.

COOK THE PENNE
5

While the lamb ragu is simmering, cook the fettuccine in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the fettuccine. Add the cooked fettuccine and roasted capsicum to the lamb ragu. Toss to coat and set aside. Pick and roughly chop the basil leaves. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. TIP: If the ragu looks a little dry, add a dash of the reserved pasta water!

SERVE UP
6

Divide the lamb ragu and fettuccine between bowls. Crumble over the feta and garnish with the basil.