Lamb ragu with pasta
8
Points®
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
2 small, sliced
Leek
2 whole, sliced
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
Lamb leg steak, raw
400 g, cut into 2 cm pieces
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)
Dry pasta
240 g, tagliatelle
Instructions
1
Heat oil in a large deep non-stick frying pan over medium heat. Cook fennel and leek, stirring, for 5 minutes or until softened. Transfer to a 4.5L (18-cup) slow cooker. Increase heat to medium-high and cook lamb in 2 batches, stirring, for 2 minutes or until browned. Add to slow cooker.
2
Add lentils, tomato, tomato paste and stock to slow cooker and stir to combine. Cover and cook on low for 6 hours.
3
Close to serving time, combine parsley, lemon rind and juice, garlic and chilli (if using) in a small bowl. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain.
4
Divide pasta among serving bowls and top with lamb mixture. Sprinkle with parsley mixture to serve.
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