Name: Lamb ragu with pappardelle recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Cuisine: italian
Ingredients: 18.20 gm olive oil; 1 brown onion, chopped; 2 garlic cloves, crushed; 500g Graze Lamb Mince; 1 small eggplant, finely chopped; 1 zucchini, finely chopped; 200g pkt sliced mushrooms; 400g can cherry tomatoes; 400g jar arrabbiata pasta sauce; 375g fresh or dried pappardelle; Finely grated parmesan, to serve; Basil leaves, to serve

Lamb ragu with pappardelle recipe

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Indulge in this impressive yet effortless dinner any day. Its flavor exceeds its aesthetics.

Ingredients:

1 brown onion, chopped
500g Graze Lamb Mince
1 small eggplant, finely chopped
1 zucchini, finely chopped
200g pkt sliced mushrooms
400g can cherry tomatoes
400g jar arrabbiata pasta sauce
375g fresh or dried pappardelle
Finely grated parmesan, to serve
Basil leaves, to serve

Instructions:

In a large saucepan over medium-high heat, warm oil. Add onion, garlic, eggplant, zucchini, and mushroom. Sauté for 5 minutes or until the vegetables are tender. Stir in the mince and cook for another 5 minutes, breaking up lumps with a wooden spoon, until the mince changes color.
Stir in tomatoes and pasta sauce into the mince mixture in the pan. Simmer on low heat, stirring occasionally, for 20 minutes until slightly thickened.
While the sauce simmers, cook the pasta in a large pot of boiling water according to the package instructions until it is al dente. Drain the pasta thoroughly.
Combine half of the ragu with the pasta, toss well. Portion into bowls, top with the rest of the ragu, and sprinkle with fresh parmesan and basil before serving.

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