Lamb Ragu with Rigatoni Pasta
- Meat
- Italian
- Contains Dairy
'Ragout’ is a French term, while ‘ragù’ is Italian. This enticing meat sauce dish is inspired by the Sicilian blend of succulent lamb, aromatic mint, and creamy fresh ricotta. A delightful addition to your culinary collection.
Ashley Lane
Founder & Former Chef / Food Enthusiast
Ashley founded JustCook back in 2014 formerly Livefreshr. Having created 100s of recipes over the years these live on in history and have their place amongst the thousands of new recipes from creators all around the world.
Nutrition Per Serving
-
0.0 min
Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.
1 -
0.5 min
Finely dice the onion.
2 -
4.0 min
Finely chop the fresh rosemary, thyme and mint.
3 -
5.5 min
Using a peeler, shave the parmesan into delicate flakes or finely grate.
4 -
6.0 min
In a frying pan heat the butter over medium-high heat until it melts.
5 -
7.0 min
Add the onion, carrot and celery. Cook until softened.
6 -
9.5 min
Add the lamb mince, ragu spices, rosemary and thyme.
7 -
11.0 min
Season with salt and pepper.
8 -
11.5 min
Add the pasta to the boiling water.
9 -
12.0 min
Stir the tomato paste into the lamb mixture.
10 -
13.0 min
Add the chopped tomatoes, worcestershire sauce and the stock*.
11 -
14.0 min
Lower the heat and simmer until the liquid begins to reduce.
12 -
23.0 min
Drain the pasta.
13 -
23.5 min
Distribute the pasta among the plates.
14 -
24.0 min
Serve the lamb ragu on the pasta.
15 -
25.0 min
Serve with a dollop of the ricotta, parmesan and fresh mint.
16
Pantry Ingredients
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