Lamb Ragu with Penne Pasta

Dish - Everyday Dish - - Mains -

Weeknight din­ners don’t al­ways al­low for long, slow cook­ing, so this ragu re­lies on the ba­con and soy sauce to give a rich flavour in a shorter cook­ing time.

Heat the oil in a large saucepan and cook the onion with a good pinch of salt un­til ten­der. Add the ba­con, gar­lic, rose­mary, chilli flakes and fen­nel and cook for 5 min­utes, stir­ring fre­quently.

Add the mince, break­ing up with a wooden spoon so there are no large lumps. Cook for 5 min­utes, stir­ring con­stantly.

Add the wine and let it bub­ble up un­til it has all been ab­sorbed. Stir in the tomato paste and soy then add the toma­toes. Sea­son well and bring to the boil. Re­duce the heat and cook at a fast sim­mer for 20 min­utes un­til re­duced but not too thick. Stir in the pars­ley.

To serve: Add the hot, cooked pasta to the sauce and gen­tly com­bine. Tip into a large serv­ing bowl and top with grated Parme­san. Serves 4

COOK’S TIP: If, at the end of cook­ing, you still have quite big lumps of mince in the sauce, use a potato masher to achieve a smoother tex­ture.

LAMB RAGU WITH PENNE PASTA [ recipe pre­vi­ous page]

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