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.
Ingredients
- 2 tbsp beef marrow
- 500 g stewing lamb pieces
- 1 large brown onion finely chopped
- 2 garlic cloves crushed
- 4 slices streaky bacon - finely chopped
- 2 medium carrots peeled, cut into 1cm pieces
- 2 celery stalks cut into 1cm pieces
- ¼ cup Superb Herb thyme chopped
- 1 cup red wine
- 1 tbsp tomato paste
- 400 g diced tomatoes 1 can
- 1 L beef stock
- 500 g Diamond dried fettuccine pasta
- grated parmesan cheese to serve
- Superb Herb Italian parsley to serve
Instructions
- 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.
- 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.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Transfer to a platter. Top with lamb mixture, parsley and parmesan. Serve immediately!
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