Lamb ragù for pasta
Time to make: 2 mins
Total cost: $ 14.00 / $ 3.50 per serve
(at time of publication)
- 500g lamb shoulder, diced
- 1 onion, chopped
- 1 carrot, chopped
- 1 kumara, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, finely chopped
- 1 stalk fresh rosemary (pull the leaves off the stalk and chop)
- 2 leaves finely chopped fresh sage
- few sprigs finely chopped fresh thyme or oregano
- 250ml tomato purée
- 1 cup red wine
- 2 cups beef or chicken stock
- 1 good handful fresh parsley, chopped
- salt and pepper to taste
Total fat 9.6g
Saturated fat 3.9g
Dietary fibre 4.5g
1 Chop everything up and heat the olive oil in a large pot. Brown the meat all over, in batches if you have to, although I'm usually tempted to chuck it all in together and it seems to work okay that way, too.
2 Take the meat out and set aside, then put the vegetables in with a little more olive oil and cook until the onion is soft.
3 Put the meat back, add the wine, stock, purée and herbs (except the parsley). Bring it to a simmer, then leave to simmer away gently for a couple of hours, until the lamb is tender and the smell is making everyone salivate. Add the parsley in at the end and save a bit for sprinkling over the top.
4 While it's cooking, you can make pasta! Or use bought stuff, and serve with a sprinkle of olive oil and lots of parmesan and black pepper.
Try tossing rocket through the recipe, or on the side as a salad with balsamic vinaigrette.
Hanu de Jong
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