If you are using a screen reader and are having problems using this website, please call 020 7138 9055 for assistance.
Lamb Tagliatelle

Lamb Tagliatelle

with Courgette

3.6 / 4 Rating
Rate this recipe
Download the recipe
Read more

Packed with fresh flavours and on the table in just twenty minutes, this dish is great for evenings when you’re a little short on time. We’ve chosen long, flat ribbons of tagliatelle because they’re the perfect pasta to mop up the rich, chunky sauce of our lamb ragu. Pair with a glass of red and you’re onto a weeknight winner.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
serving amount

250 grams

Lamb Mince

½ pot(s)

Dried Italian Herbs

1 unit(s)


200 grams



½ sachet

Vegetarian Worcester Sauce

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Pot

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional information
Energy (kJ)3452 kJ
Energy (kcal)825 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate97 g
of which sugars25.0 g
Protein48 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Cutting board
Frying Pan

a) Add the boiling water to a large saucepan with a pinch of salt and bring to the boil. b) Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb mince. Cook, breaking up the beef with a spoon, until just browned, 3-4 mins. c) Sprinkle over the Italian herbs and cook, stirring, for another minute. d) Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces.


a) Pour the boiling water into a large a saucepan with a pinch of salt. Add the tagliatelle and cook for 6 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.


a) Meanwhile, add the Worcester sauce to the lamb and allow to bubble away for a minute or so. b) Stir in the courgette, finely chopped tomatoes, stock pot and a pinch of sugar if you have any, bring to the boil.


a) Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. b) TIP: Add a splash of pasta water if it gets too thick.


a) Toss the tagliatelle through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine) until piping hot. b) Taste and season with salt and pepper if needed.


a) Serve the lamb tagliatelle in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!