Lamb ragù with pasta
8
Points®
Total time: 6 hr 30 min • Prep: 20 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
The longer you cook a ragù, the richer and more delicious it becomes. Yum!
Ingredients
Olive Oil
1 tablespoon(s)
Fennel
2 individual, trimmed and sliced
Leek
2 medium, trimmed and sliced
Lamb Leg, Lean, raw
350 g, fat trimmed, cut into 2 cm cubes
Puy lentils, dry
65 g
Tinned Tomatoes
1 can(s), large, chopped
Tomato Purèe
2 tablespoon(s), level
Chicken stock cube(s)
½ cube(s), 250ml stock
Parsley, fresh
15 g, coarsely chopped
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 teaspoon(s)
Garlic
1 clove(s), finely chopped
Chilli flakes
1 pinch, (optional)
White pasta, dry
240 g, tagliatelle
Instructions
1
Heat the oil in a large, deep nonstick frying pan over a medium heat. Cook the fennel and leeks, stirring, for 5 minutes until softened. Set aside . Increase the heat to medium-high and fry the lamb, in batches, for 2 minutes or until browned.
2
Transfer the fennel, leek and lamb mixture to the slow cooker, along with the lentils, tomatoes, tomato puree and 250ml stock. Stir to combine, then cover and cook on a low setting for 6 hours.
3
Combine the parsley, lemon zest and juice, garlic and chilli (if using) in a bowl. Cook the pasta according to the pack instructions.
4
Serve the pasta topped with the ragu and garnished with the parsley mixture.
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