Tomato & Red Wine Lamb Ragu with Rigatoni

This rich and meaty lamb ragu sauce is full of herbs, fresh tomatoes and red wine. Served with rigatoni and topped with grated parmesan and parsley.

Ingredients

Serves 4

500g lamb mince

1 onion

Handful of mushrooms

Dash of red wine

Tinned tomatoes

400g passata

1 beef Oxo cube

2 minced garlic cloves

Oregano

Thyme

Bay leaf

300g Rigatoni

Parmesan and Parsley to garnish

Method

- Add the lamb along with the chopped onion and mushrooms and cook until the liquid has evaporated and the meat is browned

- Add the red wine and simmer until it reduces

- Add the tinned tomatoes, passata, herbs and beef stock cube and bring to the boil

- Once the sauce has boiled, reduce the heat and simmer for 30 minutes

- In a large pan of boiling, salted water cook the rigatoni

- Once both the sauce and pasta has cooked, drain the pasta and stir into the sauce (remember to remove the bay leaf before combining)

- Serve with grated parmesan and fresh parsley