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Speedy Lamb and Pepper Spag Bol
Speedy Lamb and Pepper Spag Bol

Speedy Lamb and Pepper Spag Bol

with Spinach and Cheese

Recipe Development Team
Recipe Development TeamPublished on May 09, 2022

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.

Tags:
Rapid
Allergens:
Cereals containing gluten
Sulphites
Milk
Egg

The quantities provided above are averages only.

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 war 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.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

200

Lamb Mince

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove**

1

Dried Oregano

180

Spaghetti

(Contains: Cereals containing gluten)

1

Finely Chopped Tomatoes with Onion and Garlic

14

Red Wine Stock Paste

(Contains: Sulphites)

100

Baby Spinach

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)744 kcal
Energy (kJ)3112 kJ
Fat21.7 g
of which saturates10.3 g
Carbohydrate89.3 g
of which sugars19 g
Protein46 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Medium Saucepan
Garlic Press
Tongs
Colander

Cooking Instructions and Tips

Fry the Lamb
1

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 a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pepper Time
2

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.

Cook the Spaghetti
3

a) Meanwhile, add the spaghetti to your pan of 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.

Add the Flavour
4

a) While the pasta cooks, stir the finely chopped tomatoes, red wine stock paste and water for the sauce (see ingredients for amount) into the lamb.
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.

Finish Up
5

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

Serve
6

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

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