Lamb Tagliatelle
Lamb Tagliatelle
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Lamb Mince | 500 | grams |
| Dried Italian Herbs | 2 | tsp |
| Courgette | 2 | unit(s) |
| Tagliatelle | 400 | grams |
| Vegetarian Worcester Sauce | 1 | sachet |
| Finely Chopped Tomatoes with Onion and Garlic | 2 | pack(s) |
| Red Wine Stock Pot | 2 | pot(s) |
| Hard Italian Cheese | 2 | pack(s) |
Instructions
Instruction
a) Put a frying pan on high heat (no oil). When hot, add the lamb mince. b) Cook, breaking up with a spoon, until just browned, 3-4 mins. c) Sprinkle over the Italian herbs and cook, stirring, for another minute. Meanwhile, chop the ends from the courgette then quarter lengthways. Chop widthways into small pieces.
Instruction
a) Pour the boiling water into a large a saucepan with a pinch of salt. Add the tagliatelle and cook for 6 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.
Instruction
a) Meanwhile, add the Worcester sauce to the lamb and allow to bubble away for a minute or so. b) Stir in the courgette, finely chopped tomatoes, stock pot and a pinch of sugar if you have any, bring to the boil.
Instruction
a) Reduce the heat to medium and simmer until the sauce is thick and tomatoey, 5-6 mins. b) TIP: Add a splash of pasta water if it gets too thick.
Instruction
a) Toss the tagliatelle through the sauce along with half the hard Italian cheese (if it's easier, transfer everything to the pasta saucepan to combine until piping hot. b) Taste and season with salt and pepper if needed.
Instruction
a) Serve the lamb tagliatelle in bowls finished with a sprinkle of the remaining hard Italian cheese. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1612 | kcal |
| Protein | 96 | g |
Allergens
Gluten, Milk