How To Make Fiery Lamb Ragu on Parpadelle
Treat yourself to nice, spicy lamb ragu with a well-rounded earthy taste by recreating this recipe at home. Serve it with the filling Parpadelle pasta.
Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chili flakes through, and fry until tomatoes begin to soften.
Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally.
When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test and adjust the spice accordingly.
While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
Serve with the lamb sauce and Parmesan cheese.
- Calories: 691.14kcal
- Fat: 28.93g
- Saturated Fat: 11.63g
- Monounsaturated Fat: 12.13g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 73.33g
- Fiber: 6.14g
- Sugar: 10.73g
- Protein: 32.02g
- Cholesterol: 81.65mg
- Sodium: 974.86mg
- Calcium: 71.45mg
- Potassium: 1174.29mg
- Iron: 5.46mg
- Vitamin A: 142.27µg
- Vitamin C: 21.70mg