Simple Lamb Ragù
with Roasted Sweet Pepper and Spinach
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 did this in half an hour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Lamb
320 g
Sweet Bell Pepper
113 g
Onion, chopped
2 box
Crushed Tomatoes
14 g
Basil
340 g
Spaghetti
(Contains: Wheat)
113 g
Baby Spinach
½ cup
Parmesan Cheese
(Contains: Milk)
2 tbsp
Balsamic Vinegar
(Contains: Sulphites)
2 unit
Chicken Broth Concentrate
6 g
Garlic
Not included in your delivery
2 tsp
Sugar*
2 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, core, then cut bell peppers into 1/2-inch strips. Peel, then mince or grate garlic. Pick basil leaves from stems. (NOTE: Reserve the stems; we'll use them to flavour the sauce.)
On a baking sheet, toss peppers with 1 tbsp oil. Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until tender and golden-brown, 20-22 min. Meanwhile, add spaghetti to boiling water. Cook, stirring occasionally, until noodles are tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then onion and garlic. Cook, stirring occasionally, until onion softens, 2-3 min. Add lamb and season with salt and pepper. Cook, breaking lamb into smaller pieces, until no pink remains, 4-6 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
When lamb is done, remove pan from heat. Using a slotted spoon, transfer lamb to a medium bowl. Drain all but 1/2 tbsp excess fat from pan. Add cooked lamb, tomatoes, basil stems, broth concentrates, vinegar and 2 tsp sugar to same pan with excess fat. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce is slightly thickened, 8-10 min.
Meanwhile, when spaghetti is done cooking, reserve 1/4 cup pasta water and drain. Remove basil stems from sauce. Add roasted peppers, spinach and reserved pasta water to sauce. Stir, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide spaghetti between bowls, then top with sauce. Tear over basil leaves and sprinkle over Parmesan.
