with Parmesan Cheese & Baby Spinach
This sumptuous yet simple pasta is absolute decadence in a bowl. From the rich ragu, infused with red wine jus down to the sauciness from the tomato sugo, don’t be too surprised if the bowls are left licked clean.
Allergens
Utensils
Tags
Baby spinach leaves
1 packet
Lamb mince
500 g
Parmesan cheese
1 packet
Red wine jus
1 packet
Soffritto mix
1 packet
Spaghetti
1 packet
Thyme
1 sachet
Tomato sugo
1 packet
Olive oil
1 drizzle
Salt
0.25 tsp
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain spaghetti.
• Meanwhile, pick thyme leaves. • Heat a large frying pan over high heat. Cook lamb mince (no need for oil!) and soffritto mix, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium and stir in tomato sugo, red wine jus, thyme leaves, the salt and reserved pasta water. Simmer until slightly thickened, 3-4 minutes.
• Remove pan from heat and stir in baby spinach leaves and cooked spaghetti, until wilted and combined. Season with pepper.
• Divide cheat's lamb ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!
876
kcal
Calories
3660
kJ
Energy (kJ)
34.2
g
Fat
14.3
g
of which saturates
80.2
g
Carbohydrate
13.8
g
of which sugars
8.3
g
Dietary Fibre
58.7
g
Protein
0
mg
Cholesterol
1400
mg
Sodium
with Parmesan Cheese & Baby Spinach
