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Italian Recipes
Simple Lamb Ragù

Simple Lamb Ragù

with Roasted Sweet Pepper and Spinach

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3.5 / 4 Ratingout of 1150 ratings
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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!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

160 g

Red Bell Pepper

1 box

Crushed Tomato with Garlic and Onion

7 g

Basil

170 g

Spaghetti

(ContainsWheat/Blé)

56 g

Baby Spinach

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1 tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3347 kJ
Calories800 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate82 g
Sugar12 g
Dietary Fiber3 g
Protein39 g
Cholesterol100 mg
Sodium710 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

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.)

2 ROAST PEPPERS
2 ROAST PEPPERS
2

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.

3 COOK LAMB
3 COOK LAMB
3

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.

4 COOK RAGÙ AND PASTA
4 COOK RAGÙ AND PASTA
4

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.

5 FINISH RAGÙ
5 FINISH RAGÙ
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide spaghetti between bowls, then top with ragù. Tear over basil leaves and sprinkle over Parmesan.