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Slow-cooked lamb ragu
Slow-cooked lamb ragu
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Prep Time:
20 minutes
Cook Time:
187 minutes
Total Time:
207 minutes
Host a delicious Italian feast to enjoy with loved ones.
Ingredients:
  • 1kg half leg of lamb
  • 4 slices pancetta, finely chopped
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 62.50 ml chopped fresh herbs (such as rosemary, thyme and sage)
  • 123.75 gm red wine
  • 44.40 gm tomato paste
  • 2 x 400g cans diced tomatoes
  • 2 chicken style stock cubes, crumbled
  • 500g Cucina Matese Egg Pappardelle Italian Pasta
  • Shaved parmesan cheese, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat oil until shimmering. Add lamb and sear for 2 to 3 minutes on each side until beautifully browned. Transfer the lamb to a plate.
  • In a pan, combine onion, garlic, pancetta, carrot, celery, and herbs. Sauté for 10 to 12 minutes until onion softens. Pour in wine and cook for 1 minute. Stir in tomato paste, tomato, stock cubes, and 2 cups of cold water. Bring to a boil. Return lamb to the pan, cover, and simmer on low heat for 2 hours 30 minutes or until meat is tender. Transfer lamb to a plate, cover with foil to keep warm.
  • Turn up the heat to medium and bring the flavorful tomato mixture to a boil. Let it simmer for 15 minutes, stirring occasionally, until it thickens beautifully.
  • Separate and throw away excess fat and bones from the lamb. Use 2 forks to roughly shred the lamb. Mix it into the tomato mixture and stir well to combine.
  • Boil pasta in salted water according to package instructions until al dente. Drain and transfer to a platter. Top with lamb mixture and Parmesan cheese. Serve.

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