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 our delicious Ontario Lamb? Paired with sweet roasted peppers and a rich basil tomato sauce, no one would believe you made this at home!
Red Bell Pepper
Crushed Tomato with Garlic and Onion
Chicken Broth Concentrate
Salt and Pepper*
Preheat the oven to 400°F (to roast peppers). Start prepping when the oven comes up to temperature! Wash and dry all produce.* In a large pot, add 10 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Core, then cut peppers into thin strips. Pick basil leaves from stems. (NOTE: Reserve stems, we'll use them to flavour the ragù.)
On a baking sheet, toss peppers with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender, 15-16 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is 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. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper.
Meanwhile, to boiling water, add spaghetti. Cook, stirring occasionally, until tender, 10-12 min. Meanwhile, to lamb mixture, add crushed tomatoes, basil stems, broth concentrate(s), 1 tbsp vinegar (dbl for 4 ppl) and 1 tsp sugar (dbl for 4 ppl). Reduce heat to medium-low. Simmer, stirring occasionally, until ragù is slightly thickened, 8-10 min.
When spaghetti is done, reserve 1/2 cup pasta water (dbl for 4 ppl) and drain. Remove basil stems from ragù, then add roasted peppers, spinach and reserved pasta water. Cook, stirring often, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide spaghetti between bowls, then top with ragù. Tear over basil leaves and sprinkle over Parmesan.