Lamb Spaghetti

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs capsicum
• 1pcs carrot
• 250g lamb mince
• 250g spaghetti
• 400g diced tomatoes
• 10g Tuscan seasoning
• 50g shredded cheese mix
• 15ml olive oil
• 8ml balsamic vinegar
• 3ml sugar

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of salted water to the boil for the spaghetti. Finely chop the onion and capsicum. Coarsely grate the carrot.
2. Step 2 — Cook vegetables
   Heat 1 tbs olive oil in a medium deep frypan over medium-high heat. Cook the onion and capsicum, stirring occasionally, for 4-5 mins until beginning to soften. Add the carrot and cook, stirring occasionally, for a further 2 mins or until softened.
3. Step 3 — Brown lamb mince
   Add the lamb mince to the vegetables, increase the heat to high and cook, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Cook spaghetti
   Add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Drain.
5. Step 5 — Cook bolognese sauce
   Add the tomatoes, Tuscan seasoning, 1½ tsp balsamic vinegar and ½ tsp sugar to the mince mixture. Reduce the heat to medium and cook, stirring occasionally, for 10 mins to develop the flavour. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Add the spaghetti to the bolognese sauce and toss to combine. Divide the spaghetti bolognese among bowls and scatter with the cheese to serve.

Allergens

Sulphites, Gluten, Wheat, Milk