This ravishing ragù tastes like it's been slow-cooked for hours. Replicate rich Tuscan flavours with pasta served in a lamb and roasted courgette sauce. A classic with Italian flair!
Prep Time
40 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
1 tomato paste sachet (32g)
Typical Values
per 100g
per serving
Energy
833 kJ 199 kcal
3283 kJ 783 kcal
Fat of which saturates
7.3 g 3.2 g
28.7 g 12.7 g
Carbohydrate of which sugars
21.1 g 2.4 g
83.1 g 9.7 g
Fibre
1.4 g
5.6 g
Protein
11.7 g
46.2 g
Salt
0.73 g
2.86 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, celery, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Boil a kettle
Peel and finely dice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced red onion and cook for 4-5 min or until softened
2
Meanwhile, trim, then chop the courgette[s] into bite-sized pieces
Add the courgette to a baking tray with a drizzle of olive oil and a pinch of salt and pepper
Put the tray in the oven for 25-30 min or until softened
3
Add the lamb mince to the onion and cook for 3-4 min,breaking it up with a wooden spoon as you go, or until starting to brown
4
Meanwhile, dissolve the Knorrbeef stock cube[s] in 100ml [200ml]boiled water
Add the tomato paste and balsamic vinegar to the pan and cook for 2-3 min further
5
Add the beef stock and a pinch of sugar to the pan and cook for 15-20 min or until the sauce has thickened to a bolognese sauce-like consistency
Chop the basil finely, including the stalks
6
Meanwhile, add the tortiglioni to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Once cooked, drain and reserve a cup of the starchy pasta water
7
Once thickened, add the roastedcourgette to the sauce and give everything a good mix up
Tip: Add a splash of the starchy pasta water if it's looking a little dry!
Season with a generous grind of black pepper – this is your Tuscan lamb ragù
8
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