Lamb Ragu Pappardelle Dinner
to Lamb Bolognese Wraps
- Cereals containing gluten
- Milk
- Egg
Pasta lovers, rejoice because this is the recipe for you! Chef Lizzy has opted for lamb meat to create a deep, rich flavour that works perfectly with the deliciously thick and tomatoey ragu. The mixture is stirred through wide ribbons of pappardelle and topped with a sprinkling of Italian cheese and roasted red peppers. Pasta perfection. For lunch, simply add spinach, a spoon of the lamb mixture, roasted pepper and cheese to tortillas for the perfect lunchbox treat.
Ingredients
1 unit(s)
Onion
2 unit(s)
Bell Pepper
400 grams
Lamb Mince
2 carton(s)
Finely Chopped Tomatoes with Basil
1 sachet(s)
Chicken Stock Powder
200 grams
Pappardelle
(Contains: Cereals containing gluten)
250 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
4 unit(s)
Super Soft Tortillas with Whole Wheat
Not included in your delivery
100 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200°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 peppers and discard the core and seeds. Slice into strips.
Lay the pepper slices on a baking tray and drizzle over a little oil. Season with salt and pepper. Toss to coat evenly then spread out, 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, heat a large frying pan on medium high heat (no oil). Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 5-7 mins. Tip: Drain off any excess fat. Then add the onion. Cook until softened, 5-6 mins. Stir in the chopped tomatoes, water (see ingredients for amount) and chicken stock powder. Bring to a boil, then lower the heat, simmer until thick and tomatoey, 10-12 mins.
Meanwhile, add the pappardelle to your saucepan of boiling water. Cook for 10 mins then drain in a colander and return to the pan (off the heat) with a drizzle of oil to stop it sticking together. When your sauce has thickened, season to taste with salt and pepper if needed. Transfer 2 portions of the mixture to a bowl and set aside to cool (this will be for your lunch).
Set aside 2 portions of spinach for your lunch, then stir the remaining a handful at a time into the lamb mixture in the pan until wilted. Add the drained pappardelle to the pan and toss to combine. Set aside 2 portions of the roasted peppers for your lunch. Serve the lamb ragu pappardelle in deep bowls with the remaining roast peppers arranged on top. Sprinkle over half the hard Italian cheese and enjoy!
When you are ready to pack your lunch, put the wraps on a board. Arrange a few spinach leaves on each, then divide the reserved lamb mixture, peppers and cheese down the middle. Roll up, wrap in foil and refrigerate. Enjoy hot or cold!
