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Slow-cooked lamb ragu

This is a fabulously comforting pasta dish, perfect with the warm, spicy flavours of Kayra Okuzgozu. Tagliatelle is wrapped up in a rich tomato sauce full of tender lamb, beautifully complemented by the flavours of fennel and oregano.

Slow Cooked Lamb Ragu Recipe by Sal Godfrey

Ingredients

Serves 4

  • 1 onion
  • 1 carrot
  • 1 fat garlic clove
  • 1 tbsp fennel seeds
  • Olive oil, for frying
  • 250g lamb shoulder, cut into chunks
  • A glass of strong red wine
  • 6 large fresh tomatoes
  • 1 tbsp tomato puree
  • Salt
  • Black pepper
  • 225g tagliatelle

To serve:

  • A small handful of fresh oregano, finely chopped
  • Parmesan

Method

  1. Finely dice the onions, carrot and garlic, and fry gently with the fennel seeds in a generous splash of olive oil. Once the onions have softened, add the lamb and brown it all over for a few minutes.
  2. Once the lamb has lost its pink colour, add the red wine, stir well and let it all bubble for a few more minutes. In the meantime, roughly chop the tomatoes, and then add to the pan with the tomato puree and a small splash of water.
  3. Stir it all together and then leave the sauce to simmer, uncovered, on the hob for one and a half hours. Stir it every now and then, and once the liquid has reduced and it starts to look nice & thick, turn the heat right down and put the lid on.
  4. Cook the tagliatelle according to the instructions on the packet. Season the sauce to taste, and then drain the pasta and mix through the sauce. Serve topped with a sprinkling of fresh oregano and Parmesan.

 

 

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