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
- olive oil for frying
- lamb mince 500g
- onion 1, finely chopped
- carrots 2, finely chopped
- celery 2 sticks, finely chopped
- fresh oregano a bunch, leaves picked
- red wine 150ml
- plum tomatoes 2 x 400g tins
- tagliatelle (or any other pasta) to serve
- parmesan finely grated, to serve
Method
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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.
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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.
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Nutritional Information
- Kcals 759
- Fat 24.2g
- Saturates 8.8g
- Carbs 85.1g
- Sugars 14.6g
- Fibre 9.9g
- Protein 39.3g
- Salt 0.3g