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.
Dried Italian Herbs
Vegetarian Worcester Sauce
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Pot
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
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!