Lamb Ragu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 carrot, chopped
1 brown onion, quartered
1 large celery stick, chopped
2 garlic cloves, halved
1 tbsp extra virgin olive oil
600g good quality lamb sausages
2 dried bay leaves
185ml (3/4 cup) red wine
310ml (1 1/4 cups) Mutti Tomato Passata
1/2 tsp caster sugar
300g dried rigatoni pasta
Parmesan, shaved, to serve
Micro herbs, to serve
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Directions: |
Directions:Process the carrot , onion , celery and garlic in
a food processor until finely chopped. Heat oil in
a frying pan over medium heat. Squeeze sausage
meat from sausage casing into pan. Cook, using
a wooden spoon to break up meat, for 5 minutes
or until browned. Transfer to a bowl.
Add vegetable mixture and bay leaves to pan. Season. Cook, stirring occasionally, for 8 minutes
or until soft. Return sausage meat to pan. Increase heat to high. Add wine . Simmer for 2 minutes
or until almost all liquid is evaporated. Stir in passata and sugar . Reduce heat to medium-low
and simmer for 6 minutes or until mixture thickens.
Meanwhile, bring a large saucepan of salted
water to the boil over high heat. Cook pasta , following packet directions, or until al dente. Drain, reserving
2 tbs of the cooking liquid. Return the pasta and reserved cooking liquid to the pan.
Add ragu to pasta mixture. Toss to combine. Divide among bowls. Sprinkle over parmesan and herbs . |
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Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I can imagine no heroism greater than motherhood - Lance Conrad
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