Pasta with Lamb Ragu
Lamb Ragu
Ingredients
500g butchers lamb mince
1 onion, peeled and chopped
2 cloves garlic, crushed
1 stick celery, diced
1 small carrot, diced
2 tablespoons olive oil
150ml red wine
2 tablespoons balsamic vinegar
1 x 400g tin chopped plum tomatoes
250ml beef stock
Method
Heat the oil in a large pan and add the onion, garlic, celery and carrot.
Cook until soft and then add the mince and seal off well. Add the wine and cook for 3 minutes. Add the vinegar, tomatoes and stock. Bring to a simmer then cover and cook for about 2 hours.
Check seasoning.
Pasta, Courgettes & Broccoli
Ingredients
250g pasta
1 courgette diced
6 stalks purple sprouting broccoli, stalk shredded and tops intact
100g cherry tomatoes, halved
2 tablespoons olive oil
50g grated fresh parmesan
Method
Cook the pasta in boiling salted water.
Heat the oil until hot and add the courgette, cooking until golden.
Add the tomatoes and cook for 1 minute.
2 minutes before it’s due to be ready add the broccoli, cook for 2 minutes and drain.
Toss all into the lamb ragu and check seasoning.
Spoon into bowls, top with the pangrattato and scatter over the parmesan.
Pangrattato
Ingredients
100g stale bread made into crumbs
25ml olive oil
2 garlic cloves, crushed
Chopped leaves from a stalk of rosemary
Handful chopped parsley
Method
Heat the oil in a pan over medium heat and add the garlic rosemary and crumbs.
Cook until crispy and golden.
Add the parsley.
