Basic lamb ragu recipe
Ingredients
- 1 tbsp olive oil ⓘ
- 2 carrots, cut into 0.5cm pieces ⓘ
- 3 celery stalks, cut into 0.5cm pieces
- 2 leeks, trimmed and cut into 0.5cm pieces ⓘ
- 4 garlic cloves, finely chopped ⓘ
- 10 g (0.4oz) rosemary, leaves finely chopped ⓘ
- 7.5 g (0.3oz) oregano, leaves roughly chopped ⓘ
- 3 bay leaves ⓘ
- 2 tbsp tomato puree ⓘ
- 250 ml (8.8fl oz) red wine
Instructions
- Heat the oil in a large, heavy-based saucepan, then add the carrots, celery and leeks with a pinch of salt.
- Cook, covered, over a medium heat for 5 minutes, then uncover and fry for another 10-15 minutes, until soft and golden but not browned.
- Add the garlic and herbs, cook for 3-4 minutes, then stir in the tomato puree and wine.
- Increase the heat and boil rapidly for 3-4 minutes, until the alcohol evaporates; add the stock, lamb and roasting juices or gravy (or 250ml water).
- Season and simmer, stirring often, for 1 hour 15 minutes, until the lamb is tender and coated in a thick sauce.
- Season; serve with polenta, mash or pasta, if liked.
Nutrition & Diet Analysis (per serving)
543
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).