Lamb Ragu

Enjoy this special dinner any night of the week. It is easy to pull together and tastes even better than it looks


2 Tbsp Rapeseed Oil
500 g Pappardelle
1 Onion, peeled and chopped
2 Carrots, peeled and diced
3 Celery stalks, chopped
2 Garlic Cloves, peeled and chopped finely
2 Tbsp Tomato Puree
800 g Lamb Mince
100 ml Red Wine
2 400 g cans Chopped Tomatoes
10 g freshly chopped Thyme
15 g freshly chopped Mint
15 g freshly chopped Oregano
1/4 Tsp Chilli Flakes
Sea Salt & freshly ground Black Pepper


Heat the Rapeseed Oil n a large pan over medium heat
Add Onion, Carrots, and Celery and cook until soft, 5 minutes
Add Garlic and Tomato Puree and cook until fragrant, 1 minute more
Add Lamb and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
Add the Red Wine and cook until mostly reduced, 5 minutes more
Add Tomatoes
Add fresh Herbs, Chilli Flakes, and season with Sea Salt and Black Pepper.
Bring to a boil, then reduce heat and let simmer for 1 hour
Meanwhile in a pan of salted boiling water cook the Pappardelle according to packet instructions
Season with more salt and pepper to taste
Divide the Pappardelle on to 4 serving plates and spoon over the Lamb Ragu