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.
Serves:
Ingredients
- 1tbspolive oil
- 1onion,finely chopped
- 1medium carrot,peeled and chopped
- 3clovesgarlic,crushed
- 24ozlamb steaks,diced into 1½-inch cubed pieces
- 2ripe tomatoes,chopped
- 1tspdried oregano
- ½tspdried thyme
- 1tspred chilli flakes,crushed
- 24ozbottle of Italian Passata
- 2tbsptomato paste
- ⅓cupred wine
- 1tbspvegetable stock powder,or beef
- pinchsea salt
- ½cupwater
- 1lbpacket parpadelle pasta,500 g
- parmesan cheese,to serve
Instructions
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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.
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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.
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Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
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Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally.
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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.
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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.
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Serve with the lamb sauce and Parmesan cheese.
Nutrition
- 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
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