with Parmesan Cheese
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 passata, don’t be too surprised if the bowls are left licked clean.
Allergens
Utensils
Tags
Lamb mince
250 g
Parmesan cheese
1 packet
Red wine jus
1 packet
Soffritto mix
1 packet
Passata
1 packet
Thyme
1 sachet
Diced bacon
90 g
Spaghetti
1 packet
Vegetable stock pot
1 sachet
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients). Drain spaghetti.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• 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 beef-bacon ragu and red wine spaghetti between bowls. Top with Parmesan cheese. Enjoy!
3130
kJ
Energy (kJ)
748
kcal
Calories
25
g
Fat
11.3
g
of which saturates
78.8
g
Carbohydrate
13.5
g
of which sugars
7.1
g
Dietary Fibre
45
g
Protein
0
mg
Cholesterol
1300
mg
Sodium
