Lamb ragù for pasta

Serves: 4

Time to make: 2 hrs

Ingredients

500g lamb shoulder, diced
1 onion, chopped
1 carrot, chopped
1 kumarasweet-potatoX, chopped
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 stalk fresh rosemary (pull the leaves off the stalk and chop)
2 leaves finely chopped fresh sage
few sprigs finely chopped fresh thyme or oregano
250ml tomato purée
1 cup red wine
2 cups beef or chicken stock
1 good handful fresh parsley, chopped
salt and pepper to taste

Instructions

Stay Awake

1 Chop everything up and heat the olive oil in a large pot. Brown the meat all over, in batches if you have to, although I’m usually tempted to chuck it all in together and it seems to work okay that way, too.

2 Take the meat out and set aside, then put the vegetables in with a little more olive oil and cook until the onion is soft.

3 Put the meat back, add the wine, stock, purée and herbs (except the parsley). Bring it to a simmer, then leave to simmer away gently for a couple of hours, until the lamb is tender and the smell is making everyone salivate. Add the parsley in at the end and save a bit for sprinkling over the top.

4 While it’s cooking, you can make pasta! Or use bought stuff, and serve with a sprinkle of olive oil and lots of parmesan and black pepper.

HFG tip

Try tossing rocket through the recipe, or on the side as a salad with balsamic vinaigrette.

Nutrition Info (per serve)

Calories 339 cal

Kilojoules 1420 kJ

Protein 29.2 g

Total fat 9.6 g

Saturated fat 3.9 g

Carbohydrates 21.7 g

Sugar 13.9 g

Dietary fibre 4.5 g

Sodium 620 mg

Calcium 115 mg

Iron 4.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.