Lamb Mince and Tomato Ragu

Charmaine Lu -
  • Olive oil
  • 500g quality lamb mince
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • Small bunch of oregano, leaves picked
  • 2 x 400g tins of plum tomatoes
  • 150ml red wine
  • Cooked tagliatelle and parmesan, to serve
  • Add 2 tbsp of oil to a casserole and fry the lamb mince until browned and very crisp. Remove to a plate, then add the carrots, celery and onions - and ¾ of the oregano leaves - to the pan with some seasoning and a splash more oil. Cook for 15 mins or until softened.
  • Add the mince back to the casserole. Pour in the red wine, reduce by half, then add the tomatoes and about half a tin of water. Simmer gently for 90 mins to thicken, then season liberally and scatter with the remaining oregano. Serve with al dente tagliatelle and lots of grated parmesan - yes please!
2 hrs
4 serving