Do you normally automatically reach for the beef mince when making a pasta sauce. Why not ring the changes and try lamb instead? In tonight’s dinner it makes a richly flavoured ragu for wide ribbons of pappardelle. Enjoy!
Nutritional Information per serving
| Calories | Fat | Saturates | Carbs | Sugar | Protein | Salt |
| 856 | 30g | 14g | 96g | 25g | 47g | 5g |
Instructions
Preheat your oven to 220°C. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and then chop the onion into ½cm pieces. Halve, then remove the core from the red pepper and cut each half into four slices.
Lay the pepper on a baking tray and drizzle over a little oil. Season with salt and black pepper. Toss to coat evenly then spread out, skin-side down, in a single layer. Roast on the top shelf of your oven until softened and slightly charred, 15-20 mins. When ready, remove from the oven and set aside.
Meanwhile, put a drizzle of oil in a frying pan on medium high heat. Once hot, add the lamb mince. Break it up with a wooden spoon and cook until browned, 4-5 mins. Drain off any excess fat then add the onion to your pan. Cook until softened, 4-5 mins. Pour in the chopped tomatoes with basil. Refill the carton a quarter with water and pour that in too. Stir in the chicken stock pot and bring to a boil.
Once boiling, turn the heat down to medium and simmer until thick and tomatoey, 8-10 mins. Meanwhile, add the pappardelle to your saucepan of boiling water. Cook until 'al dente', 7-8 mins. Once cooked, drain in a colander, then return to the pan and drizzle with a little oil to stop it sticking together.
When your sauce has thickened, taste and season with salt and black pepper if you feel it needs it. Add the spinach and stir through to wilt then combine the pappardelle with the ragu and stir or toss together.
Serve the lamb ragu pappardelle in deep bowls with the roasted red pepper arranged on top. Grate over the parmesan cheese and enjoy.
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