Looking for a tasty midweek dinner option? Try cooking up our Speedy Lamb and Fennel Spag Bol in just 10 minutes for a balanced and tasty meal.
Always refer to the product label for the most accurate ingredient and allergen information.
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock(ContainsSulphites)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Water for the Sauce
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta. b) Meanwhile, put a large frying pan on high heat (no oil) and add the lamb. c) Fry until browned, breaking it up with a wooden spoon as it cooks, 3-4 mins. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
a) Meanwhile cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice thinly widthways. b) Add the fennel to the lamb and cook, stirring occasionally, for another 3-4 mins.
a) Meanwhile, add the spaghetti (see ingredients for amount you need) to the pan of boiling water and cook until tender, 8 mins. b) Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, stir the finely chopped tomatoes, red wine stock pot and water (see ingredients for amount) into the lamb and fennel mixture. b) Add a pinch of sugar and stir to ensure the stock pot has dissolved, then bring to the boil, reduce the heat and simmer until thick and tomatoey, 6-7 mins.
a) When the sauce is nice and thick, stir in the spinach a handful at a time until wilted and piping hot, 2-3 mins. b) Stir through the drained spaghetti and half the hard Italian cheese. TIP: Add a splash of water if it looks a little dry. c) Season to taste with salt and pepper if needed.
a) Serve the lamb and fennel spag bol in bowls finished with a sprinkling of the remaining cheese. Enjoy!