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You are here: Home / Dinner / Lamb / Fiery Lamb Ragu on Parpadelle

By Karina 13 Comments Filed Under: Dinner

Fiery Lamb Ragu on Parpadelle

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Fiery Lamb Ragu on Parpadelle

A spicy tweak on a classic Italian pasta dish. This is how we do it over here.

Spicy Lamb Ragu on Parpadelle-4

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.

Fiery Lamb Ragu on Parpadelle | https://cafedelites.com

And to us…lamb works just as beautifully in a Ragu than Beef.

Spicy Lamb Ragu on Parpadelle-24

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
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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

Fiery Lamb Ragu on Parpadelle | https://cafedelites.com

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Reader Interactions

Comments

  1. Mark says

    December 25, 2020 at 2:18 am

    5 stars
    I ground my lamb and used same recipe. Turned out greet, leftover was even better.

    Reply
  2. Jackie Pinard says

    June 26, 2020 at 8:38 am

    5 stars
    My husband could not stop saying how good this was. I got up this morning, had some leftover lamb and went looking for a recipe. WOW!!!! this is delish! I also used a lamb chop to cook in the pan to add more flavor because I was using leftover cooked lamb. I would make this for company, it was that good!
    Jackie in Maine

    Reply
  3. Rita says

    April 21, 2020 at 4:27 am

    5 stars
    Karina, this was Divine. Absolutely Delicious, well done. 😘👍Xx Rita From Malta 🇲🇹

    Reply
  4. Tim says

    April 17, 2020 at 9:14 am

    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.

    Reply
  5. Bridgette says

    April 15, 2020 at 9:12 am

    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!

    Reply
  6. Val says

    March 04, 2020 at 5:35 pm

    5 stars
    Easy & Delucious

    Reply
  7. Nancy Bauer says

    January 02, 2020 at 2:57 pm

    Pappardelle

    Reply
  8. Julie says

    December 21, 2015 at 9:44 am

    About how long do you simmer the lamb?

    Reply
    • Karina says

      December 21, 2015 at 8:31 pm

      Until it’s tender and begins to fall apart 🙂

      Reply
  9. Kelsey (@alittlerosemary) says

    April 01, 2015 at 1:03 pm

    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!

    Reply
    • Karina says

      April 09, 2015 at 11:34 am

      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

      Reply
  10. Girl and the Kitchen says

    March 31, 2015 at 5:12 am

    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 🙂

    Reply
    • Karina says

      April 09, 2015 at 11:32 am

      Aw the BEST minds lol ;)Xx

      Reply

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