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
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