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
Diced bacon
90 g
Lamb mince
250 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon, lamb mince and soffritto mix and cook, breaking up with a spoon, until golden, 6-7 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-bacon ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!
792
kcal
Calories
3310
kJ
Energy (kJ)
29.4
g
Fat
12
g
of which saturates
81
g
Carbohydrate
14.1
g
of which sugars
8.3
g
Dietary Fibre
45.9
g
Protein
0
mg
Cholesterol
1790
mg
Sodium
with Parmesan Cheese & Baby Spinach
