Slow-cooked lamb ragoût with tagliatelle
(at time of publication)
Step 1 Heat oil in a large saucepan over a medium-high heat. Add onion, celery, carrot, parsnip and garlic. Cook, stirring occasionally, for 5 minutes. Increase heat to high. Add lamb and cook for 5 minutes or until browned all over. Add tomato paste. Cook, stirring, for 1 minute.
Step 2 Add tomatoes, stock and water to saucepan. Bring to the boil. Reduce heat to low. Simmer partially covered for 1 1/2 hours, stirring occasionally.
Step 3 When ragoût is almost cooked, cook pasta following packet directions. Mix half the ragoût through the pasta then spoon into bowls. Top bowls with remaining ragoût. Sprinkle with parmesan and serve garnished with parsley.
Make it gluten-free: Use gluten-free varieties of tomato paste, stock and pasta.
About this Recipe
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, chopped
- 1 large parsnip, chopped
- 3 cloves garlic, crushed
- 450g lean lamb, diced
- 2 tablespoons tomato paste
- 400g can chopped tomatoes
- 1 cup salt-reduced beef stock
- 2 cups water
- 500g packet tagliatelle (flat ribbon pasta)
- 1/4 cup finely shaved parmesan cheese
- fresh parsley, to garnish
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified