Lamb Ragout Fettuccine

A platter full of al dente fettuccine smothered in slow cooked fall apart lamb in a rich tomato gravy topped with fresh herbs and parmesan – heaven on earth.

Serves 4
Prep Time 30 minutes
Cook Time 3 hours

Ingredients

2 tablespoons Beef Marrow (we love Hansells)
500g stewing lamb pieces (we love Pure South)
1 large brown onion, finely chopped
2 garlic cloves, crushed
4 slices streaky bacon – finely chopped (we love Hellers)
2 medium carrots, peeled, cut into 1cm pieces
2 celery stalks, cut into 1cm pieces
1/4 cup chopped thyme (we love Superb Herb)
1 cup red wine (we love Ara)
1 tablespoons tomato paste
1x 400g cans diced tomatoes
1L  beef stock
500g dried fettuccine pasta (we love Diamond)
Grated parmesan cheese, to serve
Handful of parsley to serve

Kitchen Equipment:

We used a Le Creuset casserole dish to make the ragu

Method

  1. Heat beef marrow in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes until browned. Transfer to a plate.
  2. Add onion, garlic, bacon, carrot, celery and thyme to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for out for 1 minute. Add tomato paste, canned tomato and stock and stir to combine. Return lamb to pan and bring to the boil, reduce the heat to a simmer. Cover for 2 hours 30 minutes or until meat is tender. Set aside and keep warm.
  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  4. Transfer to a platter. Top with lamb mixture, parsley and parmesan. Serve immediately!
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