Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lamb, tomato and oregano ragu
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- for frying olive oil
- 500g lamb mince
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks celery, finely chopped
- a bunch fresh oregano, leaves picked
- 150ml red wine
- 2 x 400g tins plum tomatoes
- (or any other pasta) to serve tagliatelle
- finely grated, to serve parmesan
Method
- STEP 1
Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince until really crisp. Scoop out onto a plate. Add the onion, carrots, celery and threequarters of the oregano to the casserole with a large pinch of salt and a little more oil. Cook for 15 minutes, stirring regularly, until the veg is soft.
- STEP 2
Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and parmesan.
