Lamb ragù
This rich tomato, garlic and lamb sauce is ideal on pasta with fresh herbs and grated cheese
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
135
MINUTES
Ingredients
1kg lamb pieces
2 tbsp rapeseed oil
2 medium onions, peeled and finely chopped
2 sticks celery, finely chopped
2 carrots, peeled and finely chopped
5 garlic cloves, minced
pinch of flour
1 tbsp tomato purée
1 tin plum tomatoes
handful of fresh flat leaf parsley, finely chopped
Method
Heat the rapeseed oil in a large heavy based saucepan, season the meat with salt and black pepper and fry for 3-4 minutes.
Transfer to a plate and drain any excess fat from the pan. Add the onions, celery and carrots to the pan and cook for 5-10 minutes until softened. Add the garlic and flour and cook for a further 1-2 minutes.
Stir in the tomato purée and cook for 3-4 minutes before returning the lamb to the saucepan.
Pour over just enough water to cover and simmer gently for 2 hours, or until the lamb is falling apart.
About two-thirds of the way through cooking, stir the mix well and add a little extra water if needed.
Once cooked, transfer to a warmed serving dish and sprinkle over the flat-leafed parsley just before serving.
