Olive Magazine
Lamb, tomato and oregano ragu

Lamb, tomato and oregano ragu

Published: May 29, 2020 at 4:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Swap same-old spag bol for this velvety lamb sauce, made light and fragrant with fresh oregano. Serve with a blanket of parmesan

  • Healthy
Nutrition:
NutrientUnit
kcal759
fat24.2g
saturates8.8g
carbs85.1g
sugars14.6g
fibre9.9g
protein39.3g
salt0.3g
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Try this lamb ragu recipe then check out our spaghetti bolognese and vegan mushroom ragu. If you cant get hold of oregano then thyme, rosemary or a few bay leaves will work instead.

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.

Head here for more ragu recipes

Turkey ragu
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