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 oil
    1 tbs
  • Fennel bulb
    2 small, sliced
  • Leek
    2 whole, sliced
  • diced lean lamb leg
    320 g, (Buy 350g) fat trimmed, cut into 2 cm pieces
  • Dry lentils
    ⅓ cup(s), (65g) green French-style variety, rinsed
  • canned diced tomatoes
    400 g, (1x400g can)
  • tomato paste
    2 tbs
  • Chicken stock, liquid, salt reduced
    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
  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.
SERVING SUGGESTION: Green salad. TIP: 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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