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Lamb Tagliatelle

Lamb Tagliatelle

with Courgette

Rapid
3.6 / 4 Rating
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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.

Allergens:GlutenSulphitesMilkEgg
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

200 grams

Lamb Mince

½ pot(s)

Dried Italian Herbs

1 unit(s)

Courgette

200 grams

Tagliatelle

(ContainsGluten)

½ sachet

Vegetarian Worcester Sauce

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Pot

(ContainsSulphites)

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional information
Energy (kJ)2933 kJ
Energy (kcal)701 kcal
Fat21.0 g
of which saturates9.0 g
Carbohydrate82 g
of which sugars24.0 g
Protein41 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Cutting board
Frying Pan
Knife
Spoon
Saucepan
Strainer
Bowl
InstructionsPDF
Instructions
Fry the Lamb
Fry the Lamb
1

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.

Cook the Pasta
Cook the Pasta
2

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.

Start the Sauce
Start the Sauce
3

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.

Simmer the Sauce
Simmer the Sauce
4

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.

Finish Up
Finish Up
5

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.

Serve
Serve
6

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