HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSimple Lamb Ragù
Simple Lamb Ragù

Simple Lamb Ragù

with Roasted Sweet Pepper and Spinach

Read more

At HelloFresh we're excited to bring variety to your dinner table! It's easy to always reach for ground beef when making a pasta sauce. Why not try delicious lamb? Paired with sweet roasted peppers and a rich ragù sauce, no one would believe you made this at home!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

160 g

Sweet Bell Pepper

1 box

Crushed Tomatoes

170 g



56 g

Baby Spinach

¼ cup

Parmesan Cheese


1 tbsp

Balsamic Vinegar


1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories820 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate88 g
Sugar15 g
Dietary Fiber4 g
Protein40 g
Cholesterol95 mg
Sodium790 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut peppers into thin strips. Toss peppers and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 18-20 min.


While peppers roast, add spaghetti to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl) and drain. Return spaghetti to the same pot and set aside, off heat.


While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lamb. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.


Add crushed tomatoes, broth concentrate, vinegar and 1 tsp sugar (dbl for 4 ppl) to the pan. Reduce heat to medium. Simmer, stirring occasionally, until ragù is slightly thickened, 8-10 min.


Add roasted peppers, spinach, ragù sauce and reserved pasta water to the pot with spaghetti. Heat the pot over medium heat. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.


Divide lamb ragù between bowls and sprinkle over Parmesan.