HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Lamb And Pepper Spag Bol
Speedy Lamb and Pepper Spag Bol

Speedy Lamb and Pepper Spag Bol

with Spinach

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Looking for a tasty midweek dinner option? Try cooking up our Speedy Lamb and Pepper Spag Bol in just 10 minutes for a balanced and tasty meal.

Allergens:Cereals containing GlutenSulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

200 grams


(ContainsCereals containing Gluten)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Bell Pepper

1 pot(s)

Dried Oregano

1 unit(s)

Garlic Clove

½ unit(s)

Red Wine Stock Paste


1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3211 kJ
Energy (kcal)768 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate96 g
of which sugars20.0 g
Protein45 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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, halve the pepper and discard the core and seeds. Slice into really thin strips. b) Peel and grate the garlic (or use a garlic press). c) Add the pepper to the lamb and cook, stirring occasionally, until softened, 3-4 mins. d) Stir in the garlic and dried oregano and cook for 1 minute.


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 pepper 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 pepper spag bol in bowls finished with a sprinkling of the remaining cheese. Enjoy!