Lamb Ragu
Serves: 4. Prep Time: 10 mins. Cooking Time: 2 hours.
Ingredients
- 1kg lamb mince
- 100 g red onion thinly sliced
- 2 bay leavers
- 200 ml red wine
- 40g tomato past
- 1.5 Litres of water
- 1tb olive oil
- Salt and Pepper to taste
- Pasta (spaghetti/fettucine, etc. whichever is your preference)
- Parmesan cheese
Method
- Heat olive oil in large saucepan
- Turn heat to low and cook onion with bay leaves until soft
- Increase heat and add mince; brown evenly by stirring constantly
- Season with salt and pepper and add the red wine; let evaporate. Add tomato paste and stir for about 1 minute
- Add water to saucepan and bring to the boil; turn heat down and let simmer for 2 hours or until the water has almost evaporated
- Cook spaghetti/fettucine
- To serve mix ragu through pasta and top with parmesan.