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Lamb Tagliatelle

Lamb Tagliatelle

with Courgette - PLEASE LEAVE 500G FOR 2P (INVENTORY)
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
405 kcal
Protein
: 
30.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Tagliatelle

7.5 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

½ pot(s)

Dried Italian Herbs

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

200 grams

Lamb Mince

1 unit(s)

Courgette

(May contain traces of: Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Energy (kJ)1693 kJ
Energy (kcal)405 kcal
Fat19.8 g
of which saturates10.1 g
Carbohydrate26.2 g
of which sugars15.7 g
Dietary Fibre1.2 g
Protein30.2 g
Salt4.6 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil over high heat with a good pinch of salt.

Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb.

Cook, breaking up with a spoon, until just browned, 3-4 mins. Tip: Carefully pour away any excess fat if desired!

Sprinkle over the Italian herbs and cook, stirring, for another minute.

Meanwhile, trim the courgette then quarter lengthways. Chop witdthways into small pieces.

2

Add the tagliatelle to the saucepan of boiling water and cook for 12 mins.

When cooked, drain in a colander, return to the pan off the heat and drizzle with a little oil to stop it sticking together.

3

Meanwhile, add the worcester sauce to the lamb and allow to bubble away for a minute or so.

Stir in the courgette, finely chopped tomatoes, red wine stock pot and a pinch of sugar (if you have some), bring to the boil.

4

Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. 

Tip: Add a splash of pasta water if it gets too thick.

5

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.

Taste and season with salt and pepper if needed.

6

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

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