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Mid-week lamb ragu
Mid-week lamb ragu
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Transform lamb sausages into a flavor-packed ragu in just 30 minutes.
Ingredients:
  • 1 carrot, chopped
  • 1 brown onion, quartered
  • 1 large celery stick, chopped
  • 2 garlic cloves, halved
  • 18.20 gm extra virgin olive oil
  • 600g good quality lamb sausages
  • 2 dried bay leaves
  • 185ml (3/4 cup) red wine
  • 310ml (1 1/4 cups) Mutti Tomato Passata
  • 2.50 gm caster sugar
  • 300g dried rigatoni pasta
  • Parmesan, shaved, to serve
  • Micro herbs, to serve
Instructions:
  • Finely chop carrot, onion, celery, and garlic in a food processor. Heat oil in a frying pan over medium heat, then add sausage meat from casing into the pan. Cook and break up the meat with a wooden spoon for 5 minutes until browned. Transfer to a bowl.
  • Combine the vegetable mixture and bay leaves in the pan and season. Cook for 8 minutes, stirring occasionally until soft. Add the sausage meat back to the pan, increase heat to high, pour in the wine and simmer for 2 minutes until almost all liquid evaporates. Stir in passata and sugar. Reduce the heat to medium-low and simmer for 6 minutes until the mixture thickens.
  • Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Drain, saving 2 tablespoons of cooking liquid. Return pasta and reserved liquid to the pot.
  • Mix ragu into pasta until well combined. Serve in individual bowls and garnish with parmesan and fresh herbs.

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