Prep Time 15 minutes - Total Time 2 hour 30 minutes - Serves 4
If you love spaghetti Bolognese you will love this great alternative to a regular beef ragú in a tomato sauce. Such a great dish, punching hard with flavour.
If you’ve never tried lamb Ragu I recommend you give this recipe a go, you’re sure to love it.
600 g of diced lamb, or you could use rump or neck.
50 g of double cream.
2 sprigs of fresh rosemary, roughly chopped.
1 tbsp of fresh thyme leaves.
70 g of peas.
350 ml of lamb stock.
1 tbsp of plain flour.
1 small glass of white wine.
1 large onion, diced.
4 garlic cloves, finely sliced.
Places a large ovenproof dish over a high heat and brown the lamb with a pinch of salt. You want to get it a crust on the lamb, should take around 8 to 10 minutes. Once done remove and place to one side, keeping the juices in the dish.
Turn the heat to low and add the onions, garlic, herbs, season and soften for 5 minutes. Return the lamb along with any juices back to the dish and add the flour. Mix well and leave for a minute. Turn the heat to high, add the wine and reduce right down till almost gone.
Now pour in the stock and mix well. Cover with a lid leaving a slight gap and pop into a preheated oven set at 160℃. Cook for 2 hours or till the meat falls apart when pressing against the side of the dish with a folk. Check on it every 45 minutes or so and to give it a stir. If it looks like it’s reducing to much add a little more water. You will know it’s ready once you have a nice thick sauce and the meat just falls apart.
Once out of the oven I like to take a masher and just give it all a little push down to break the lamb up. Add the cream and peas, give a check for seasoning and adjust accordingly. Let it simmer on a very low heat while to cook your pasta of choice. When the pasta is ready add to the ragu along with a little of the pasta cooking water. Drizzle with a little bit of extra-virgin olive oil mix and serve immediately.