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Lamb & Rosemary Ragu |
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| Serves 6 |
Prep 5 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
450 g minced lamb
225 g large onion, peeled and finely chopped
1 sprig fresh rosemary or large pinch dried
200 ml red wine
350 g well flavoured fresh tomato sauce (see Note)
salt & freshly ground black pepper
350 g dried tagliatelle
feta cheese shavings, to serve
sprigs of fresh rosemary, to garnish
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In a non-stick pan, brown the
minced lamb for 5-7 minutes, stirring to break down any
lumps. Remove the mince and set aside.
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Add the onion to the pan with
the rosemary (you don't need to add any extra oil -there
should be enough fat left over from the mince) and fry
together for about 10 minutes until the onion is soft and
golden.
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Return the mince to the pan,
keep over a high heat and stir in the wine; it should
bubble immediately. Scrape the bottom of the pan to loosen
any crusty bits, then bubble for 1-2 minutes until reduced
by half. Stir in the tomato sauce. Cover and simmer gently
for 20 minutes. Season with salt and pepper to taste.
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Meanwhile, cook the
tagliatelle in boiling salted water for about 10 minutes;
drain. Stir in the lamb ragu, sprinkle the cheese over,
garnish with rosemary and serve.
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Note: It's a good idea to have
a stock of homemade tomato sauce in the freezer, ready to
use for creating quick dishes like this one.
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