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
Author: Karina - Cafe Delites
1onion, finely chopped
1medium carrot, peeled and chopped
3garlic cloves, crushed
700g| 24oz lamb steaks, diced into 1 1/2-inch cubed pieces
2ripe tomatoes, chopped
1teaspooncrushed red chilli flakes
1x 700g | 24oz bottle of Italian Passata(or marinara/tomato sauce for U.S readers)
1tablespoonvegetable stock powder(or beef)
Pinch of sea salt
500g| 1lb packet parpadelle pasta
Parmesan cheese to serve
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.