Lamb ragu with pasta
- Total Time
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.
olive oil1 tbs
Fennel bulb2 small, sliced
Leek2 whole, sliced
diced lean lamb leg320 g, (Buy 350g) fat trimmed, cut into 2 cm pieces
Dry lentils⅓ cup(s), (65g) green French-style variety, rinsed
canned diced tomatoes400 g, (1x400g can)
tomato paste2 tbs
Chicken stock, liquid, salt reduced1 cup(s), (250ml) gluten free variety
fresh flat-leaf parsley⅓ cup(s), coarsely chopped
lemon(s)1 medium, zested, juiced
garlic1 clove(s), finely chopped
Dried chilli flakes¼ tsp, pinch (optional)
pasta240 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.