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Lamb, Tomato & Oregano Ragu |
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| Serves 4 |
Prep 10 mins |
Cooking 1h 50 mins |
Easy |
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My rating |
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Ingredients |
olive oil, for frying
500g lamb mince
1 onion, finely chopped
2 carrots, finely chopped
2 stick celery, finely chopped
fresh oregano, a bunch, leaves picked
150ml red wine
2x 400g tins plum tomatoes
tagliatelle (or other pasta) to serve
Parmesan, finely grated, to serve
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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 3/4 of the oregano to the casserole
with a pinch of salt and a little more oil. Cook for 15
mins stirring regularly, until the veggies are soft.
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Tip the mince back in, along
with the red win, and reduce by half. Add the tomatoes and
half a tin of water, then simmer gently for 1h 30 mins
until thickened. Season with salt and lots of black
pepper. Sprinkle the remaining oregano leaves over the
ragu, then serve with tagliatelle and Parmesan.
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DAILY
DINNERS 
