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.
Sweet Bell Pepper
Chicken Broth Concentrate
Salt and Pepper*
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.