TOMATO, LAMB & HERBY RAGU

I love cooking ragus because they require very little effort but have so much flavour. A perfect meal for a cold weekend indoors.

This post is in collaboration with the lovely folk at Silver Fern Farms. 

Serves 8

INGREDIENTS

 1 tablespoon olive oil 
2 x 400g packets of Silver Fern Farm lamb rump
1 knob of butter
1/2 brown onion, diced
2 carrots, peeled and diced
2 celery sticks, diced
2 garlic cloves, finely chopped
3 tablespoons tomato paste
1/2 cup red wine
400g tin of chopped tomatoes 
1 cup chicken stock
1 tablespoon brown sugar
1 small bunch of sage, rosemary and parsley, tied together
2 bay leaves
1/2 teaspoon cracked pepper
1/4 teaspoons chilli flakes, optional
500g dried fettuccine or pappardelle pasta
Parmesan cheese, grated

METHOD

Heat the oven to 160ºC.

Heat oil in a large heavy based casserole dish. Brown the lamb in batches as to not overcrowd the pan. Remove lamb from dish and set meat aside. 

Return casserole dish to heat and add the butter. Fry the onion, carrots and celery over a low heat until soft and just beginning to caramelise. Add the garlic and cook for 1 minutes. 

Add the lamb back to the dish, along with the remaining ingredients and bring to a simmer. place the lid on top and cook in the oven for 4 hours or until tender and falling apart. 

Bring a large pot of salted water to the boil. Add the pasta and cook for 7-8 minutes or until al dente, then drain.

Remove the bunch of herbs and bay leaves from ragu, and stir throughout the pasta. 

Season with salt, cracked pepper and finish with grated parmesan cheese.