Lamb Ragu Pappardelle
with Roasted Red Pepper
Here at HelloFresh we're all about bringing variety to dinnertime and helping you to climb out of culinary ruts. It's so easy to get stuck in habits. Like automatically reaching for the beef mince when making a pasta sauce. Why not ring the changes and try lamb instead? In tonight's dinner it makes a richly flavoured ragu for wide ribbons of pappardelle. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
100
Baby Spinach
1
Chicken Stock Powder
200
Pappardelle
(Contains: Cereals containing gluten)
1
Onion
200
Lamb Mince
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Finely Chopped Tomatoes with Basil
Not included in your delivery
100
Water
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and then chop the onion into small pieces. Halve the pepper and discard the core and seeds. Slice into strips.
Lay the pepper on a lined baking tray and drizzle over a little oil. Season with salt and pepper. Toss to coat evenly then spread out, skin-side down, in a single layer. Roast on the top shelf of your oven until softened and slightly charred, 15-20 mins. When ready, remove from the oven and set aside.
Meanwhile, put a drizzle of oil in a frying pan on medium-high heat. Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 4-5 mins. Drain off any excess fat then add the onion to your pan. Cook until softened, 4-5 mins. Pour in the finely chopped tomatoes. Stir in the water (see ingredients for amount) and the stock powder and bring to the boil.
Once boiling, turn the heat down to medium and simmer until thick and tomatoey, 8-10 mins. Meanwhile, add the pappardelle to your pan of boiling water. Cook until ʻal denteʼ, 7 mins. tTIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Once cooked, drain in a colander and return to the pan (off the heat) with a drizzle of oil to stop it sticking together
When the sauce has thickened, taste and season with salt and pepper if you feel it needs it. Stir in the spinach a handful at a time until wilted then combine the pappardelle with the ragu and stir or toss together.
Serve the lamb ragu pappardelle in deep bowls with the roasted pepper arranged on top. Finish by sprinkling over the cheese. Enjoy!
