Lamb ragu with pasta
2 small, sliced
2 whole, sliced
Diced lean lamb leg
320 g, (Buy 400 g), fat trimmed, cut into 2 cm pieces
⅓ cup(s), (65 g), green French-style variety, rinsed
Canned diced tomatoes
400 g, (1 x 400 g can)
Salt reduced chicken stock
1 cup(s), (250ml), gluten free variety
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped
1 medium, zested, juiced
1 clove(s), finely chopped
Dried chilli flakes
¼ tsp, pinch (optional)
240 g, tagliatelle
- 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.
- Add lentils, tomato, tomato paste and stock to slow cooker and stir to combine. Cover and cook on low for 6 hours.
- 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.
- Divide pasta among serving bowls and top with lamb mixture. Sprinkle with parsley mixture to serve.