Lamb and Mushroom Ragu with Pappardelle Pasta
Loaded with vegetables, this healthy and hearty meal is perfect for those cooler months.
Cook time: 30 minutes
· 500g pappardelle pasta
· 400g grass fed lamb, diced
· 1 tb extra virgin olive oil
· 1 white onion, finely diced
· 2 cloves garlic, minced
· 2 carrot, finely chopped
· 1 celery stalk, finely chopped
· 200g mushrooms, finely chopped
· 2 tb fresh basil, finely chopped
· 1 tsp dried oregano
· 1 jar of tomato passata
· 1 cup water
· 1 cup QE parmesan, grated
Step 1: Chop the lamb into smaller pieces. Once chopped, season with salt and pepper and lay a sheet of baking paper on top and smash with rolling pin to tenderise the meat.
Step 2: Heat a large saucepan over medium heat, heat the oil, then add the onion, garlic, carrot, celery and sauté until onions and celery soften and vegetables are tender, roughly 3 minutes. Add the mushroom and continue to cook for a further 2 mins until softened. Season with salt and pepper. Add the lamb and cook for 8 mins or until browned, stirring frequently (see notes). Throw in the basil and continue to stir.
Step 3: Add the passata, oregano and water. Season with salt and pepper. Turn the heat to low, cover and simmer for 20 mins.
Step 4: While the lamb is simmering, cook pasta as per packet instructions.
Step 5: Once the pasta is al dente, strain the pasta, reserving half a cup of pasta water. Add to the pasta to the pan and toss to coat with tomato and mushroom sauce. You may add some reserved pasta water. Alternatively, plate up the pasta into bowls and top with lamb ragu. Garnish with parmesan and fresh basil.
Notes: if you have more time, slow cook the lamb, allow to simmer on very low heat for 2 hours 30 minutes, stirring half occasionally, or until meat is tender.
Per serve: 2247kJ; 43g protein; 19g fat (8g saturated fat); 43g carbs (9g sugar); 6.7g fibre; 930mg sodium
- High fibre
- High protein
- 2 serves of vegetables
- Date June 22, 2021
- Tags Autumn, What's NEW, Winter