Lamb Ragu Recipe
Lamb ragu, a glorious, rich and bold meat sauce ideal for pasta, gnocchi or even baked potatoes, this recipe will become a perennial favourite!
Servings 2 Servings
Calories 692kcal
Ingredients
- 300 g Minced Lamb 10oz
- 1 Medium-Large Echalion or Banana Shallot 50g
- 1 Small Carrot 50g
- 1 Small Celery Stick 35g
- 4 Garlic Cloves
- 50 g Sun Dried Tomatoes in Oil ¼ Cup
- 4 Anchovy Fillets
- 1 tablespoon Oil The oil from the sun dried tomatoes is perfect
- ½ teaspoon Salt
- 125 ml Red Wine ½ Cup
- 1 Medium-Large Tomato 150g
- 1-2 Sprigs Fresh Rosemary or ½ teaspoon dried rosemary
- 1-2 Sprigs Fresh Thyme or ½ teaspoon dried thyme
- 1 Bay Leaf
- 75 ml Tomato Passata ⅓ Cup
Instructions
- Dice the shallot, carrot and celery as finely as you can.
- Heat the oil in a saucepan (20cm or 8") over a medium-high heat. Add the lamb and cook until golden, then remove the lamb with a slotted spoon.
- Reduce the heat to medium and add the diced shallot, celery and carrot and cook for 10 minutes, stirring occasionally.
- Peel and slice the garlic as finely as you can.
- Cut the tomato into a 1cm (½") dice.
- Cut the sundried tomatoes into a 3-5mm (⅛-¼") dice.
- Add the garlic, anchovies and diced sun-dried tomatoes and cook for 3-4 minutes, stirring occasionally.
- Increase the heat to high and pour in the wine, and reduce by two-thirds.
- Return the meat, add the salt, tomatoes and herbs and stir to mix everything together.
- Reduce the heat to low, add a lid and simmer for 2 hours.
- Remove the lid, pour in the tomato passata, and stir.
- Simmer on low heat for a final 30-45 minutes or until you get to the texture you desire.
Nutrition
Serving: 1 | Calories: 692kcal | Carbohydrates: 28g | Protein: 45g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Cholesterol: 152mg | Sodium: 1043mg | Fiber: 6g | Sugar: 15g
