Speedy Lamb and Pepper Spag Bol
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Speedy Lamb and Pepper Spag Bol

Speedy Lamb and Pepper Spag Bol

with Spinach and Cheese

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

200 grams

Lamb Mince

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Garlic Clove

1 sachet(s)

Dried Oregano

180 grams


(Contains Cereals containing gluten)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

14 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2857 kJ
Energy (kcal)683 kcal
Fat18.6 g
of which saturates8.4 g
Carbohydrate87.9 g
of which sugars18.4 g
Protein39.7 g
Salt3.27 g
Always refer to the product label for the most accurate ingredient and allergen information.



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).

c) Once hot, add the lamb mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

d) 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 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.


a) While the pasta cooks, stir the chopped tomatoes, red wine stock paste and water for the sauce (see pantry 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.


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.


a) When ready, serve the lamb and pepper spag bol in bowls.

b) Finish with a sprinkling of the remaining cheese over the top.