Slow cooked lamb ragu
A one-pot wonder which takes the humble ragu to the next level. Slow cooking the lamb leg intensifies the flavour and makes it melt in the mouth. Try to use large shells or pasta tubes which hold the sauce better than spaghetti.
Ingredients
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1 tbsp
olive oil
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600g
lamb leg, trimmed of fat
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1
white onion, finely diced
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3
garlic cloves, crushed
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500ml
passata
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1 tsp
balsamic vinegar
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1
dried bay leaf
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150ml
red grape juice
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1 x 180g pouch
cooked chestnuts
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1 tsp
cornflour (optional)
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300g
dried strozzapreti pasta
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Small handful of basil leaves, torn
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TO SERVE
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30g
parmesan cheese, grated
Directions
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Remove the lamb leg from the fridge at least 30 minutes before cooking. Add a splash of olive oil to a frying pan and brown the lamb all over for 6-8 minutes. Set aside.
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In the residual fat, add the onions and garlic and sauté gently for 5 minutes until soft and translucent. Transfer to a slow cooker with the lamb, passata, balsamic vinegar, bay leaf, and red grape juice and mix well.
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Place the lid on and cook for 6 hours on high until the lamb easily pulls apart. Using two forks, shred the meat and add the chestnuts to the sauce.
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Transfer the contents to a large saucepan and leave to bubble away gently on the hob for 15-20 minutes until the sauce thickens (you may need to use a little cornflour, mixed with cold water, to quicken the process).
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Meanwhile, heat of a large pan of salted water and cook the pasta according to pack instructions. Drain, reserving a few ladlefuls of the pasta water, and fold the pasta through the ragu with most of the basil leaves.
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Discard the bay leaf and divide the pasta and ragu between bowls. Top with extra basil leaves and a grating of parmesan before serving.
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