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HelloFresh
Simple Lamb Ragu

Simple Lamb Ragu

with Roasted Red Pepper and Spinach

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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 a rich basil tomato sauce, no one would believe you did this in half an hour!

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

250 g

Ground Lamb

160 g

Red Bell Pepper

1 box

Crushed Tomato with Garlic and Onion

10 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*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories347 kcal
Fat12 g
Saturated Fat4 g
Carbohydrate46 g
Sugar8 g
Dietary Fiber4 g
Protein14 g
Cholesterol12 mg
Sodium442 mg
Utensils
Utensils
Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Strainer
InstructionsPDF
Instructions
1 PREP
1 PREP
1

Preheat the oven to 400°F (to roast the peppers). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Core, then cut bell peppers into 1/2-inch strips. Pick basil leaves from stems. (NOTE: Reserve the stems, we'll use them to flavour the sauce.)

2 ROAST PEPPERS
2 ROAST PEPPERS
2

On a baking sheet, toss the peppers with 1 tbsp oil (dbl for 4 ppl). Roast in the middle of the 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 minimum internal temp. of 71°C/160°F.**) Season with salt and pepper.

4 COOK SAUCE AND PASTA
4 COOK SAUCE AND PASTA
4

Meanwhile, add spaghetti to the large pot with the boiling water. Cook, stirring occasionally, until noodles are tender, 10-12 min. Meanwhile, add the tomatoes, basil stems, broth concentrate(s), 1 tbsp vinegar and 1 tsp sugar (dbl for 4 ppl) to the pan with the lamb mixture. Reduce heat to medium-low, simmer, stirring occasionally, until sauce is slightly thickened, 8-10 min.

5 FINISH SAUCE
5 FINISH SAUCE
5

When the spaghetti is done cooking, reserve 1/2 cup pasta water (dbl for 4 ppl) and drain. Remove the basil stems from the sauce. Add the roasted red peppers, spinach and reserved pasta water to the sauce. Stir until the spinach wilts, 1-2 min. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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