What are the main ingredients in Simple Lamb Mince Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Simple Lamb Mince Pasta?

Calories: 1079, Carbs: 116 grams, Fat: grams, Protein: 64.2 grams, Sugar: 21.1 grams, Salt: 958 grams

How do I prepare Simple Lamb Mince Pasta?

ITALY ON A PLATE: Bowl up the pasta and top with the napoletana mince. Scatter over the halved bocconcini balls and garnish with the torn basil. NOW FOR THE NAPOLETANA: Add the napoletana sauce and a splash of the reserved pasta water. Stir until combined and warmed through, 6-8 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season. MOUTHWATERING MINCE: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). PERFECT PASTA: Boil a full kettle. Using the freshly boiled water, bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of water, and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Simple Lamb Mince Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Simple Lamb Mince Pasta

Name: Simple Lamb Mince Pasta
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

The Italian saying, ‘Simplicity is the ultimate sophistication’, sums this dish up perfectly, Chef! Al dente rigatoni pasta, rich lamb mince, and earthy spinach are coated in a tangy and tantalising UCOOK Napoletana Sauce. The perfect plate is finished with creamy bocconcini cheese and peppery fresh basil.

Simple Lamb Mince Pasta

with bocconcini balls & fresh basil

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Bocconcini Balls
Free-range Lamb Mince
Fresh Basil
Rigatoni Pasta
Spinach
UCOOK Napoletana Sauce
UCOOK Napolitana Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PERFECT PASTA
Boil a full kettle. Using the freshly boiled water, bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of water, and toss through a drizzle of olive oil.
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally).
NOW FOR THE NAPOLETANA
Add the napoletana sauce and a splash of the reserved pasta water. Stir until combined and warmed through, 6-8 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
ITALY ON A PLATE
Bowl up the pasta and top with the napoletana mince. Scatter over the halved bocconcini balls and garnish with the torn basil.

Rigatoni Pasta - 125g
Free-range Lamb Mince - 150g
UCOOK Napoletana Sauce - 1 unit
Spinach - 20g
Bocconcini Balls - 3
Fresh Basil - 3g

Download the Recipe

Serves 2

PERFECT PASTA
Boil a full kettle. Using the freshly boiled water, bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of water, and toss through a drizzle of olive oil.
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
NOW FOR THE NAPOLETANA
Add the napoletana sauce and a splash of the reserved pasta water. Stir until combined and warmed through, 6-8 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
ITALY ON A PLATE
Bowl up the pasta and top with the napoletana mince. Scatter over the halved bocconcini balls and garnish with the torn basil.

Rigatoni Pasta - 250g
Free-range Lamb Mince - 300g
UCOOK Napoletana Sauce - 1 unit
Spinach - 40g
Bocconcini Balls - 6
Fresh Basil - 5g

Download the Recipe

Serves 3

PERFECT PASTA
Boil a full kettle. Using the freshly boiled water, bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of water, and toss through a drizzle of olive oil.
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
NOW FOR THE NAPOLETANA
Add the napoletana sauce and a splash of the reserved pasta water. Stir until combined and warmed through, 8-10 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
ITALY ON A PLATE
Bowl up the pasta and top with the napoletana mince. Scatter over the halved bocconcini balls and garnish with the torn basil.

Rigatoni Pasta - 375g
Free-range Lamb Mince - 450g
UCOOK Napoletana Sauce - 2 units
Spinach - 60
Bocconcini Balls - 9
Fresh Basil - 8g

Download the Recipe

Serves 4

PERFECT PASTA
Boil a full kettle. Using the freshly boiled water, bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 12-15 minutes. Drain, reserving a cup of water, and toss through a drizzle of olive oil.
MOUTHWATERING MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
NOW FOR THE NAPOLETANA
Add the napoletana sauce and a splash of the reserved pasta water. Stir until combined and warmed through, 8-10 minutes. Remove from the heat and mix through the rinsed spinach. Add a sweetener (to taste), and season.
ITALY ON A PLATE
Bowl up the pasta and top with the napoletana mince. Scatter over the halved bocconcini balls and garnish with the torn basil.