Lamb and Red Wine Ragu
- 1 tbsp oil
- 1 chopped onion
- 1 crushed garlic clove
- 200ml red wine
- 400ml chopped tomatoes
- 50g pitted black olives
- 1 tbsp sundried tomato paste
- 2 tsp dried oregano
- Pinch of chilli flakes
- 300g chopped roast lamb
- Linguine or polenta, to serve
- Heat the oil in a large pan and cook the onion for 5 mins. Add the garlic, cook for a minute more, then pour in the wine and bubble for 3-4 mins.
- Stir in the olives and tomatoes, followed by the sundried tomato paste, dried chilli flakes and oregano. Mix the chopped roast lamb into the mixture, then simmer for 20 mins or so, until reduced, thick and saucy. Season with salt and pepper, then serve with pasta or polenta.
30 mins
4 serving