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!
Red Bell Pepper
Crushed Tomato with Garlic and Onion
Chicken Broth Concentrate
Salt and Pepper*
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.)
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.
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.
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.
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.
Divide the spaghetti between bowls, then top with the sauce. Tear over the basil leaves and sprinkle over the Parmesan.