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Pugliese lamb ragu

with orecchiette pasta and basil drizzle

Ready in around 25 mins

RECIPE FACT:
Puglia, a southern region forming the heel of Italy’s “boot,” is known for its whitewashed hill towns, centuries-old farmland and hundreds of kilometres of Mediterranean coastline.
Nutritional Info:
  • Energy: 2,942kJ (703kcal)
  • Protein: 46g
  • Carbohydate: 68g
  • Sugars: 12g
  • Fat, total:26g
  • Saturated:9g
  • Sodium:1,160mg
  • Contains:Almonds, Cashews, Gluten, Milk, Soy, Sulphites, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE PASTA AND PREPARE THE VEGETABLES:

    Once the water is boiling, carefully add the orecchiette pasta and cook for 10-11 mins. Keep ½ cup of pasta water for later use. Drain well into a colander and drizzle with oil to stop from sticking. Slice the roasted capsicum into ½ cm strips.

  • 2. TO START THE LAMB RAGU:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the pulled lamb and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Add the orecchiette, peas, roasted capsicum and baby spinach then season with salt and pepper and cook for 1-2 mins, stirring to combine.

  • 3. TO FINISH THE LAMB RAGU:

    Add the Pugliese sauce and reserved pasta water then bring to a simmer for 2-3 mins or until hot.

  • TO SERVE:

    Spoon the orecchiette and lamb ragu into bowls then top with basil drizzle. Sprinkle with shaved Parmesan and toasted almonds.

Ingredients In your box:
  • 1 pack of baby spinach
  • 1 pot of basil drizzle
  • 1 pot of roasted capsicum
  • 1 pot of shaved parmesan
  • 1 pack of pulled lamb
  • 1 sachet of orecchiette pasta
  • 1 pot of peas
  • 1 pot of pugliese sauce
  • 1 sachet of toasted almonds

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