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 and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Lamb and Pepper Spag Bol in just 20 minutes for a delicious and speedy 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

1 unit(s)

Bell Pepper

1 unit(s)

Garlic Clove

1 sachet

Dried Oregano

180 grams


(ContainsCereals containing gluten)

1 pack(s)

Tomato Passata

½ sachet

Red Wine Stock Paste


100 grams

Baby Spinach

40 grams

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)2902 kJ
Energy (kcal)694 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate82 g
of which sugars13.0 g
Protein43 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Meanwhile, put a large frying pan on high heat (no oil).
c) Once hot, add the lamb mince to the pan and cook until browned, 3-4 mins. Use spoon to break it up as it cook, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.


a) While the lamb cooks, halve the pepper and discard the core and seeds. Slice into 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, then cook for 1 min more.


a) Meanwhile, add the spaghetti to the boiling water and bring back to the boil. Cook until tender, 8 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) While the pasta cooks, stir the tomato passata, red wine stock paste and water for the sauce (see ingredients for amount) into the lamb pan.
b) Add a pinch of sugar (if you have any) and stir to combine.
c) Bring to the boil, then reduce the heat and simmer until thickened, 6-7 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) When the sauce has thickened, stir the spinach in a handful at a time until wilted and piping hot, 2-3 mins.
b) Add the cooked spaghetti and half the hard Italian cheese, then toss to combine. TIP: Add a splash of water if it looks a little dry.
c) Taste and season with salt and pepper if needed.


a) When ready, serve the lamb and pepper spag bol in bowls finished with a sprinkling of the remaining cheese. Enjoy!