Lamb Ragu Recipe
A simple lamb ragu pappardelle topped with roasted red peppers. This easy recipe packs a flavour punch, is rich and filling, great for a meal all the family will love
Ingredients
- 1 Onion chopped
- 1 Red Pepper sliced into 8 pieces
- 250 g Lamb Mince
- 400 g Chopped Tomatoes with Basil
- 1 Chicken Stock Pot
- 200 g Pappardelle
- 1 Large handful of Spinach
- Parmesan Cheese grated to serve
- Olive Oil
Instructions
- Preheat your oven to 220, pop a pan of water on to boil for the pasta
- Lay the peppers on a lined baking sheet, skin side down, drizzle with olive oil, toss to coat and season, then place in the oven to roast for 15-20 mins
- Heat some oil in a frying pan over a medium-high heat. Add the lamb mince and gently break up with a spoon, cook until browned, around 5 minutes.
- Drain off the excess fat, then add the onions and fry for another 5 minutes until softened.
- Add the diced tomatoes and 100ml water. Add the stock pot and stir until dissolved.
- Bring the mixture to a boil then lower heat and leave to simmer for 8-10 minutes to thicken
- Add the pasta to the boiling water and allow to cook for 7-8 minutes. Once cooked drain and toss with a little olive oil to stop it sticking
- When the sauce has thickened, remove from heat and add the spinach, gently stir in to combine and wilt.
- Add the ragu to the pasta and combine together
- Serve the lamb rage, topped with the roasted peppers slices and a sprinkle of grated parmesan
- Enjoy!