Lamb Ragu with Pappardelle
Ingredients
- 400 g pappardelle pasta
- 500 g lamb mince
- 1 onion, finely chopped
- 3 cloves garlic
- 400 g chopped tomatoes
- 2 tbsp tomato puree
- 2 fresh rosemary
- 150 ml red wine
Nutrition (per serving)
- Calories
- 733 kcal
- Protein
- 38.2 g
- Carbohydrate
- 78.7 g
- of which sugars
- 8.7 g
- Fat
- 25.9 g
- of which saturates
- 11.5 g
- Fibre
- 5.1 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a splash of oil in a large, heavy pan. Brown the lamb mince in batches over a high heat, breaking it up as you go. Set aside.
- 2
In the same pan, fry the onion over a medium heat for 5 minutes until softened. Add the garlic and rosemary leaves and cook for 1 minute.
- 3
Pour in the red wine, scraping up any browned bits, and let it bubble for 2 minutes.
- 4
Return the lamb, add the chopped tomatoes and tomato puree, and season well. Simmer uncovered for 25-30 minutes until rich and thick.
- 5
Cook the pappardelle in salted boiling water until al dente. Drain and toss with the ragu. Serve immediately.
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