Fiery Lamb Ragu on Parpadelle
A spicy tweak on a classic Italian pasta dish. This is how we do it over here.
Ragu is one of those pasta sauces that never fail. Adding red chilli into the sauce fires it up and gives it that extra special loving. With or without Parmesan cheese, it holds all the flavours of rustic Italian cooking on its own.
And to us…lamb works just as beautifully in a Ragu than Beef.
A fiery super saucy Ragu spiked with red wine to ensure tender pieces of lamb on top of a bed of Al Dente Parpadelle.
Could be mistaken for eating out at a restaurant. All in the comfort of your own homes.
Fiery Lamb Ragu on Parpadelle
A fiery super saucy Ragu spiked with red wine to ensure tender pieces of lamb on top of a bed of Al Dente Parpadelle. With or without Parmesan, it holds all the flavours of rustic Italian cooking on its own.
Weight Watchers: 11pp
PRINT SAVEWeight Watchers: 11pp
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 1 onion , finely chopped
- 1 medium carrot , peeled and chopped
- 3 garlic cloves , crushed
- 700 g | 24oz lamb steaks , diced into 1 1/2-inch cubed pieces
- 2 ripe tomatoes , chopped
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried Thyme
- 1 teaspoon crushed red chilli flakes
- 1 x 700g | 24oz bottle of Italian Passata (or marinara/tomato sauce for U.S readers)
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 tablespoon vegetable stock powder (or beef)
- Pinch of sea salt
- 1/2 cup water
- 500 g | 1lb packet parpadelle pasta
- 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 chilli 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 (adjust spice and/or salt 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.
Nutrition
Calories: 492kcal | Carbohydrates: 54.6g | Protein: 36g | Fat: 11.8g
Rita says
Karina, this was Divine. Absolutely Delicious, well done. 😘👍Xx Rita From Malta 🇲🇹
Tim says
I understand you simmer until the lamb is tender, but roughly how long is the total process? It’s tough to plan a dinner if you have no idea how long before the ragu, might be ready.
Bridgette says
In the first step, how long do you sauté the onion and carrot? It looks like until the onion is transparent and then we add the garlic until the garlic is fragrant, about 2 mins? I just wanted to make sure. This is what it says
…Add the onion and carrots; fry until onion is transparent and garlic is fragrant (about 2 minutes). Add the garlic and fry until fragrant.
… Thanks!
Val says
Easy & Delucious
Nancy Bauer says
Pappardelle
Julie says
About how long do you simmer the lamb?
Karina says
Until it’s tender and begins to fall apart 🙂
Kelsey (@alittlerosemary) says
Wow- just wow! I realized I don’t think I’ve ever had ragu- let alone lamb ragu! Adding this recipe to my list to make asap!
Karina says
Yes! The lamb just lifts it to w hole other place! Thank you for commenting. if you try this out, I’d love to hear how you go! Xx
Girl and the Kitchen says
Karina!!! This is perfection! I am working on a ragu this week as well and I was thinking of using a nice fresh pappardele!!! Great minds 🙂
Karina says
Aw the BEST minds lol ;)Xx