Lamb and Red Wine Ragu

Charmaine Lu -

  • Olive oil
  • 500g lamb mince
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • Bunch of fresh oregano, leaves chopped
  • 150ml red wine
  • 2 x 400g tins of chopped tomatoes
  • Tagliatelle, cooked to serve
  • Grated parmesan, to serve
  • Fry the lamb mince in 2 tbsp of oil in a casserole until crisp, then remove to a plate and set aside. Add the carrots, onion, celery and almost all the oregano with some seasoning and a splash more oil, then cook for 15 mins or until very soft.
  • Add the mince back to the casserole and pour in the wine. Reduce by half, then add the tomatoes and about half a can of water and simmer gently for 90 mins. Once thickened and saucy, season well, sprinkle with the remaining oregano and serve with tagliatelle and plenty of parmesan - delicious!
2 hrs
4 serving