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Lamb and fennel ragu with spelt pasta
Lamb and fennel ragu with spelt pasta
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Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Satisfy your craving with a hearty lamb ragu served over nutritious spelt pasta and loaded with vegetables.
Ingredients:
  • 1kg lean lamb leg steaks
  • 2 celery sticks, finely chopped
  • 1 leek, trimmed, finely chopped
  • 1 baby fennel bulb, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 800g fresh ripe tomatoes, coarsely chopped
  • 625ml (2 1/2 cups) beef broth or good-quality beef stock
  • 82.50 ml chopped fresh continental parsley or oregano leaves
  • 250g spelt or wholemeal lasagne sheets
  • Finely grated parmesan or chilli pecorino, to serve
  • Extra parsley leaves, to serve
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat half of the oil. Season lamb steaks generously and cook for 1-2 minutes on each side until they are beautifully browned. Then, transfer the steaks to a plate and set aside.
  • Pour the rest of the oil into the pan, then toss in the celery, leek, fennel, and carrot. Stir and cook for 1 minute. Mix in the garlic and continue to stir and cook for 7-10 minutes until the vegetables begin to soften and caramelize.
  • Add the tomato and cook, stirring occasionally, until softened, about 3-4 minutes. Pour in the broth, bring to a boil, then add the lamb back to the pan. Simmer covered on low heat for 1 hour, then uncover and continue simmering for another 40 minutes or until the lamb is tender.
  • Transfer the lamb to a chopping board using tongs and shred the meat with 2 forks. Return lamb to the pan and simmer for an additional 20 minutes until the sauce thickens. Stir in parsley or oregano and season to taste.
  • While the pasta is cooking in a large saucepan of salted boiling water according to package instructions until al dente, drain it, cut it into strips, and return it to the pan.
  • Combine the lamb ragu with the pasta, toss together, then divide among serving bowls. Season to taste and serve with a sprinkle of parmesan or pecorino and extra parsley leaves.

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