Long ribbons of wheat linguine are perfect for sauces like our speedy lamb ragu. Packed with fresh, Italian-inspired flavours, and on the table in just 20 minutes, this quick-fix dish is perfect for the evenings when you’re a little short on time. For authentic Italian flavours in double quick time, this recipe is the one.
Dried Italian Herbs
Vegetarian Worcester Sauce
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Pot(ContainsSulphites)
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 linguine 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 linguine 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 linguine in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!