Cinnamon Lamb Ragu
with Rigatoni and Feta
Here at HelloFresh we're all about bringing variety to dinnertime and helping you to climb out of culinary ruts. It's so easy to get stuck in habits. Like automatically reaching 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 served with rigatoni, crumbled feta and parsley. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Carrot
1
Garlic Clove
200
Lamb Mince
30
Tomato Puree
1
Finely Chopped Tomatoes with Basil
1
Ground Cinnamon
200
Rigatoni Pasta
1
Flat Leaf Parsley
100
Feta Cheese
Not included in your delivery
150
Water for the Sauce
Nutritional information
Instructions
Halve, peel and chop the onion into small pieces. Trim the carrot, then halve lengthways (no need to peel). Slice lengthways into thin strips then chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).
Bring a saucepan of water to boil for the pasta. Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the lamb mince and cook until golden brown all over, 4-5 mins, using a spoon to break it up as it cooks. Add the onion and carrot and cook until they beginning to soften, 4-5 mins. Add the garlic and tomato puree and cook, stirring, for 1 minute.
Add the chopped tomatoes with basil and cinnamon (add less if you're not a fan of it!) with the water (see ingredients for amount) and season with salt and pepper. Add a pinch of sugar. Bring to a simmer and cook, stirring regularly, until thick and tomatoey, 15-20 mins.
Meanwhile, add ½ tsp salt to the boiling water and add the rigatoni. Cook for 12 mins then drain in a colander and pop back in the pan. Drizzle with a little oil to prevent it from sticking together.
While everything cooks, roughly chop the parsley (stalks and all). Crumble the feta into small pieces.
Taste the lamb sauce and season with salt and pepper to taste. Add a splash of water if you feel it needs it. Stir the drained pasta and half the parsley through the sauce then divide between plates. Top with the crumbled feta and remaining parsley. Enjoy!
