Lamb Bolognese with Pulse Spaghetti & Parmesan

Lamb Bolognese with Pulse Spaghetti & Parmesan

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 22, 2018.
Order Now
Order Now

Ingredients

BOLOGNESE

  • ¾ tsp oil or spray oil
  • ½ brown onion, thinly sliced
  • ½ punnet mushrooms, sliced
  • 250g lean ground lamb
  • ½-1 carrot, grated
  • 1 pack Italian spice mix
  • ¼ tsp salt
  • 1 Tbsp tomato paste
  • 2 cloves garlic, minced
  • 400g can chopped tomatoes
  • 1½ tsp balsamic vinegar
  • 1 tsp soy sauce
  • ¾ tsp honey
  • ½ cup chicken or beef stock

SPAGHETTI

  • 1/3 pack pulse spaghetti
  • 1 courgette, peeled into ribbons

TO SERVE

  • 2 Tbsp basil leaves, roughly torn
  • ¼ block Parmesan cheese, grated or shaved

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Prep & cook Bolognese. Heat oil in a large frypan on high heat. Cook onion and mushrooms with a pinch of salt for 2-3 minutes, stirring often, until softening.
  3. Add lamb, carrot, spice mix and salt. Cook for 2-3 minutes, breaking lamb up as it cooks. Add remaining Bolognese ingredients. Reduce heat to low-medium and simmer for 8-9 minutes, or until sauce has thickened and vegetables tender. Season.
  4. Prep & cook spaghetti. Cook pulse pasta in pot of boiling water for 5-7 minutes, until tender with a slight bite (al dente). Add courgette to pot and immediately drain. Return pasta and courgette to pot and season. Add a tablespoon of hot water if pasta starts to stick together.
  5. Prep garnishes.
  6. To serve, place spaghetti and courgette into bowls and top with Bolognese. Sprinkle over basil and Parmesan.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 44.2g
Carbohydrate 35.2g
Fat 11.9g