Quick lamb ragu
- 1 clove garlic, finely chopped
- 2 spring onions, finely sliced
- 1 carrot, diced
- 1 stalk celery, diced
- 300g lamb mince
- 1 teaspoon smoked paprika
- ½ teaspoon white pepper
- 400g can diced tomatoes
- 1 cup reduced-salt chicken stock
- 3–4 anchovies (optional)
- ¼ cup red wine (optional)
- 1 cup wholemeal pasta
- 2 cups rocketarugulaX
- ¼ cup grated parmesan
- fresh thyme, to garnish
- black pepper
- chilli flakes, to taste
1 Spray a large pan with oil and set over a medium heat. Add garlic, onion, carrot and celery. Cook for 3–4 minutes. Add lamb mince and cook, stirring, for 5 minutes, until browned. Add paprika, white pepper, tomatoes, stock, anchovies and wine, if using, and stir to combine.
2 Simmer lamb mixture for 15–20 minutes. Cook pasta according to packet instructions. Drain, reserving a little pasta water. Add reserved pasta water to meat sauce along with rocket. Cook for 1 minute, until rocket is wilted.
3 Stir pasta into sauce. Serve garnished with parmesan, thyme and freshly-ground black pepper and chilli flakes to taste.
Nutrition Info (per serve)
Total fat 20g
Saturated fat 7g
Dietary fibre 11g
Make it gluten free: Use gluten-free pasta and check paprika and stock are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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