Lamb ragu with pasta

Name: Lamb ragu with pasta
Prep time: 20 min
Cook time: 370 min
Total time: 390 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbs Olive oil; 2 small Fennel sliced; 2 whole Leek sliced; 0.333 cup(s) Dry lentils (65 g), green French-style variety, rinsed; 400 g Canned diced tomatoes (1 x 400 g can); 2 tbs Tomato paste; 400 g Lamb leg steak, raw cut into 2 cm pieces; 1 cup(s) Salt reduced chicken stock (250ml), gluten free variety; 0.333 cup(s) Fresh flat-leaf parsley coarsely chopped; 1 medium Lemon(s) zested, juiced; 1 clove(s) Garlic finely chopped; 0.25 tsp Dried chilli flakes pinch (optional); 240 g Dry pasta tagliatelle

Points®

Total Time

6 hr 30 min

Prep

20 min

Cook

6 hr 10 min

Serves

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

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.

Notes

SERVING SUGGESTION: Green salad. STOVE-TOP METHOD - Cook lamb, covered, in a saucepan over medium heat for 1 hour. Add lentils and 1 cup of stock (extra) and cook for 30 minutes or until tender.

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Lamb ragu with pasta

Ingredients

Instructions

Notes

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