Tuscan Lamb Fettuccine

Nutrition per serve

Ingredients

• 1pcs onion
• 1stalk celery
• 1bunch parsley
• 2clov garlic
• 300g diced lamb
• 400g diced tomatoes
• 50g tomato paste
• 10g Tuscan seasoning
• 1pcs lemon
• 25g parmesan
• 300g fresh fettuccine pasta
• 10ml olive oil
• 80ml (⅓ cup) boiling water (or 200ml if using oven method)

Method

1. Step 1 — Start prep
   This recipe can be cooked in either a slow cooker or oven. Turn the electric slow cooker to low or preheat the oven to 150C, fan-forced. Coarsely chop the onion. Finely chop the celery. Pick the parsley leaves and finely chop the stems. Finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip).
2. Step 2 — Brown lamb
   Season the lamb with salt and pepper. Heat 2 tsp olive oil in a medium frypan over high heat. Cook the lamb, turning regularly, for 3-4 mins until browned. Transfer the lamb to the slow cooker. (If using the oven method, transfer the lamb to a medium ovenproof dish.)
3. Step 3 — Slow cook lamb
   Add the onion, celery, parsley stems, tomatoes, tomato paste, Tuscan seasoning, half the garlic (see cooking tip) and 80ml (⅓ cup) boiling water to the lamb and stir to combine. Cover and cook on low for 8 hrs. (If using the oven method, add an extra 125ml (½ cup) boiling water to the dish. Cover and bake for 3½ hours.)
4. Step 4 — Finish prep
   Close to serving, bring a large saucepan of salted water to the boil for the pasta. Finely grate ½ tsp lemon zest*. Finely grate the parmesan. Finely chop the parsley leaves. Combine the lemon zest, parsley and remaining garlic in a bowl.
5. Step 5 — Cook pasta
   Add the pasta to the pan of boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Reserve 2 tbs cooking water, then drain the pasta.
6. Step 6 — Get ready to serve
   Add the pasta and reserved cooking water to the lamb mixture and toss until combined and the sauce coats the pasta. Taste, then season with salt and pepper. Divide the lamb pasta among bowls. (Or, divide the pasta among bowls and spoon over the sauce, if preferred.) Scatter with the parmesan and gremolata to serve.

Allergens

Sulphites, Milk, Egg, Gluten, Wheat