A spicy tweak on a classic Italian pasta dish. Fiery Lamb Ragu on Parpadelle, 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.
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Serves: 6 serves
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion finely chopped
- 1 medium carrot peeled and chopped
- 3 cloves garlic crushed
- 24 oz lamb steaks diced into 1 ½-inch cubed pieces
- 2 large ripe tomatoes chopped
- 1 teaspoon dried Oregano
- ½ teaspoon dried Thyme
- 1 teaspoon crushed red chilli flakes
- 24 oz bottle of Italian Passata or marinara/tomato sauce for U.S readers
- 2 tablespoons tomato paste
- ⅓ cup red wine
- 1 tablespoon vegetable stock powder or beef
- 1 pinch sea salt
- ½ cup water
- 1 lb 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.
Notes
Pair with a Chianti and slice of cheesy garlic bread.
Nutrition
Calories: 563kcal | Carbohydrates: 72g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 138mg | Sodium: 408mg | Potassium: 1.3mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3.019IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 6mg
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vanessa says
beautiful recipe… the meat just falls apart and that sauce is delicious!! im just wondering if this can be done in the slow cooker and f so for how long???
Jodie says
Great easy recipe, I will make this again. Delicious. I used an egg fettuccine pasta.
Kani Nicolls says
Made this with the leftover Leg of Lamb from Christmas. It is wickedly delicious!!! So much umami! Thank you, Karina, for the recipe!!