
Lamb ragu with pasta
11
10
10
SmartPoints® value per serving
Total Time
6 hr 30 min
Prep
20 min
Cook
6 hr 10 min
Serves
4
Difficulty
Easy
Warm up this winter with this inviting classic pasta dish. The fennel, French lentils and zesty lemon flavour the lamb ragu brilliantly. Serve atop tagliatelle pasta and enjoy this slow-cooked dish for your next Sunday dinner.
Ingredients
Olive oil
1 tbs
Fennel bulb(s)
2 small, sliced
Leek(s)
2 whole, sliced
Diced lean lamb leg
320 g, (Buy 400 g), fat trimmed, cut into 2 cm pieces
Dry lentils
⅓ cup(s), (65 g), green French-style variety, rinsed
Canned diced tomatoes
400 g, (1 x 400 g can)
Tomato paste
2 tbs
Salt reduced chicken stock
1 cup(s), (250ml), gluten free variety
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
Lemon(s)
1 medium, zested, juiced
Garlic
1 clove(s), finely chopped
Dried chilli flakes
¼ tsp, pinch (optional)
Pasta
240 g, tagliatelle