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–+ servings
Lamb Ragu

Lamb Ragu

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Enjoy this special dinner any night of the week. It is easy to pull together and tastes even better than it looks
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Prep Time 23 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 38 minutes
Servings: 2 people
Course: Main Course
Cuisine: Italian
Calories: 1450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 Tbsp Rapeseed Oil
  • 500g Pappardelle
  • 1 Onion, peeled and chopped
  • 2 Carrots, peeled and diced
  • 3 Celery stalks, chopped
  • 2 Garlic Cloves, peeled and chopped finely
  • 2 Tbsp Tomato Puree
  • 800g Lamb Mince
  • 100 ml Red Wine
  • 2 x 400g cans Chopped Tomatoes
  • 10g freshly chopped Thyme
  • 15g freshly chopped Mint
  • 15g freshly chopped Oregano
  • 1/4 Tsp Chilli Flakes
  • Sea Salt & freshly ground Black Pepper

Method
 

  1. Heat the Rapeseed Oil n a large pan over medium heat
  2. Add Onion, Carrots, and Celery and cook until soft, 5 minutes
  3. Add Garlic and Tomato Puree and cook until fragrant, 1 minute more
  4. Add Lamb and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
  5. Add the Red Wine and cook until mostly reduced, 5 minutes more
  6. Add Tomatoes
  7. Add fresh Herbs, Chilli Flakes, and season with Sea Salt and Black Pepper.
  8. Bring to a boil, then reduce heat and let simmer for 1 hour
  9. Meanwhile in a pan of salted boiling water cook the Pappardelle according to packet instructions
  10. Season with more salt and pepper to taste
  11. Divide the Pappardelle on to 4 serving plates and spoon over the Lamb Ragu

Nutrition

Calories: 1450kcalCarbohydrates: 25gProtein: 104gFat: 99gSaturated Fat: 38gSodium: 410mgFiber: 6gSugar: 12g

Notes

For an even richer flavour, brown the lamb in batches to avoid overcrowding the pan.
Serve with freshly grated Parmesan cheese for an extra layer of savoury goodness.
If you have extra time, simmer the ragu for 1.5-2 hours, stirring occasionally, for deeper flavour development.

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