Spaghetti with Speedy Fennel and Lamb Ragu
This recipe features fennel, an uncommon ingredient which we feel is terribly undervalued! Fennel adds a sweet liquorice flavour that fuses beautifully with lamb and olives. The trick to preparing the fennel is to slice it as thinly as possible, so it browns and caramelises evenly and quickly.
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
3
Garlic Clove
60
Black Olives
1
Rosemary
2
Fennel
500
Lamb Mince
2
Chopped Tomatoes
400
Wheat Spaghetti
(Contains Cereals containing gluten)
40
Parmesan Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Peel and grate the garlic (or use a garlic press if you have one). Finely chop the black olives. Pick the leaves from the rosemary and very finely chop them. Grate the parmesan.
Pick the delicate leaves (technically they’re called fronds!) from the fennel and discard. Chop the root from the base and discard. Very, very thinly slice your fennel widthways. Tip:Ideally use a vegetable peeler if you have one as you want it to be almost translucently thin.
Heat a splash of olive oil in a frying pan on medium heat and add your garlic and rosemary. Cook until your garlic just starts to change colour then add your fennel with a pinch of salt. Cook for around 6 mins until your fennel is soft. Tip:Don’t brown the fennel – turn down the heat and add a splash of water if it’s too hot.
Add the lamb mince and break it up using a wooden spoon. Season with another pinch of salt and a few good grinds of black pepper. Add your olives. Boil a pot of water with pinch of salt for the pasta.
Once your lamb has browned add the chopped tomatoes. Fill the tin(s) a quarter with water, swill it around and add to your sauce. Tip:You can add pinch of sugar at this point to lift the flavour even more. Turn the heat to low and simmer gently for as long as your hunger allows, preferably at least 10 mins. This is you ragu!
When your ragu is 6 mins from ready add the spaghetti to the pot of boiling water. Cook for 9 mins or until ‘al dente’. Tip:‘Al dente’ simply means it’s cooked but still has a bit of firmness in the middle.
Once your pasta is cooked, drain it and add to your fennel and lamb ragu. Toss everything together with your parmesan and you’re done!
