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.
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.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 11g
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