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Lamb Ragout with Pasta

Preparation Time: 15 Minutes

Cooking Time: 2 Hours

Serves: 6


  • 600 gm boneless lamb shoulder, cut into 2.5cm dice
  • 1/2 TSP Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 1/4 Cup of Olive Oil
  • 3 Garlic Cloves- Thinly Sliced
  • 1/2 TSP Dried Chilli Flakes
  • 2 Bay Leaves
  • 250ml Dry White or Red Wine
  • 400gm Whole Plum Tomatoes-Roughly Chopped  (fresh or can)
  • 1 TSP of Tomato Paste
  • 1 Red Capsicum Thinly Sliced
  • 1 Yellow Capsicum Thinly Sliced
  • 1 TBSP Flat Leaf Parsley Finely Chopped
  • Enough Fresh or Packet Pappardelle Noodles/Pasta for 4 People
  • 1/3 Cup Shaved Parmesan Cheese if desired
  • 1 Large Brown Onion Diced


  1. Combine Lamb with Salt & Pepper in a non-reactive bowl.  Cover with plastic wrap & refrigerate for at least 2 Hours
  2. Heat oil in a heavy-based saucepan over medium heat. Add Garlic, Chilli & Bay Leaves. Cook whilst stirring for 1 Minute.  Turn Heat to High. Add Lamb. Cook for 3-4 Minutes each side or until brown. Stir Occasionally
  3. Add Wine, Cook until almost Evaporated or 10-12 Minutes.
  4. Add chopped Tomatoes & Juices, Tomato Paste, Capsicums & Onion .
  5. Cover with a lid. Cook for 2 hours. Stir Occasionally. Add Water if liquid dries out.
  6. Halfway through cooking, taste, Add additional salt if needed.
  7. After 2 hours remove saucepan from heat. Let ingredients cool slightly.
  8. Use a slotted spoon to transfer the lamb chunks from the saucepan onto a clean chopping board. Use two forks to shred the tender meat then place it back into the saucepan.
  9. Add chopped parsley and stir well. set aside while you cook the pasta. 
  10. Bring Salted Water to the boil in a large saucepan. Cpappardelle until aldente.
  11. Toss pasta with Lamb Ragout and Serve Immediately with Parmesan If Desired. 


For Extra Flavour: Add Vegetable Powder, Rosemary & Oregano!!

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