Name: Fiery Lamb Ragu on Parpadelle Recipe
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion; 1 medium carrot; 3 cloves garlic; 24 oz lamb steaks; 2 ripe tomatoes; 1 tsp dried oregano; ½ tsp dried thyme; 1 tsp Red chilli flakes; 24 oz bottle of Italian Passata; 2 tbsp tomato paste; ⅓ cup red wine; 1 tbsp vegetable stock powder; pinch sea salt; ½ cup water; 1 lb packet parpadelle pasta; parmesan cheese

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.

Preparation:

Cooking:

Total:

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

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.