Italian Lamb Ragu Fettuccine Feast
with Garlic Bread & Cucumber Salad
It’s pasta night! This sumptuous yet simple dish is absolute decadence in a bowl. Rich and indulgent ragu wraps around tendrils of fettuccine for a truly epic combination. Sprinkle some Parmesan on top, and don’t be too surprised if the bowls are left licked clean.
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
1
cucumber
4 clove
garlic
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
lamb mince
1 sachet
Aussie Spice Blend
pinch
chilli flakes
1 tin
chopped tomatoes
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
beef-style stock powder
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
parsley
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200ºC/180ºC fan-forced. Boil the kettle. • In a small bowl, add the butter and allow to come to room temperature. • Slice cucumber into half-moons. • Finely chop garlic. • To the butter, add half the garlic. Season with salt and pepper and mash to combine.
• Cut deep slicesn across wholemeal panini in 1cm intervals, taking care to not slice all the way through. • Push garlic butter into panini slices and wrap in foil. • Place panini directly on wire racks in the oven and bake until heated through, 8-10 minutes.
• Half-fill a large saucepan with boiling water and a pinch of salt. • Cook fresh fettuccine in the boiling water, over high heat, until ‘al dente’, 3 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people). Drain and return fettuccine to the saucepan.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, add Aussie spice blend, chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. • Add chopped tomatoes, red wine jus, beef-style stock powder, the brown sugar and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes. • Remove pan from heat, then add cooked fettucine and toss to coat. Season with salt and pepper.
• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of balsamic vinegar and olive oil. Season.
• Divide Italian lamb ragu fettuccine between bowls. Top with grated Parmesan cheese and tear over parsley. • Serve with cucumber salad and garlic bread. Enjoy!