Speedy Lamb & Fennel Spag Bol
with Spinach
We love good Lamb and Fennel Spag Bol and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
14
Red Wine Stock Paste
(Contains Sulphites)
200
Spaghetti
1
Finely Chopped Tomatoes with Onion and Garlic
1
Fennel
200
Lamb Mince
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
Not included in your delivery
100
Water for the Sauce
Nutritional information
Instructions
a) Fill a large saucepan with the water from your kettle and bring back to the boil with a pinch of salt for the wheat pasta. b) Put a large frying pan on high heat (no oil) and add the lamb mince. c) Fry until browned, breaking it up with a wooden spoon as it cooks, 3-4 mins.
a) Meanwhile cut the fennel in half lengthways, remove the triangle root in the middle, then slice thinly widthways. b) Add the fennel to the lamb and cook, stirring occasionally, for another 3-4 mins.
a) Add the wheat spaghetti to the pan of boiling water and cook for 8 mins, then drain in a colander.
a) While the pasta cooks, stir the finely chopped tomatoes, stock pot and water (see ingredients for amount) into the lamb and fennel mixture. b) Add a pinch of sugar and stir to ensure the stock pot has dissolved, then bring to the boil, reduce the heat and simmer until thick and tomatoey, 6-7 mins.
a) When the sauce is nice and thick, stir in the spinach a handful at a time until wilted, 2-3 mins. b) Stir through the drained wheat spaghetti and half the Italian style grated hard cheese. TIP: Add a splash of water if it looks a little dry. Season to taste with salt and pepperif needed.
a) Serve the lamb and fennel spag bol in bowls finished with a sprinkling of the remaining cheese. Enjoy!
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