Mid-week lamb ragu

Serves 4 // Prep 5 mins // Cook 25 mins INGREDIENTS

1 carrot, chopped 1 brown onion, quartered 1 large celery stick, chopped 2 garlic cloves, halved 1 tbs extra virgin olive oil 600g good quality lamb sausages 2 dried bay leaves 185ml (3/4 cup) red wine 310ml (1 1/4 cups) tomato passata 1/2 tsp caster sugar 300g dried rigatoni pasta Parmesan, shaved, to serve Micro herbs, to serve

METHOD Step 1

Process the carrot, onion, celery and garlic in a food processor until finely chopped. Heat oil in a frying pan over medium heat. Squeeze sausage meat from sausage casing into pan. Cook, using a wooden spoon to break up meat, for 5 minutes or until browned. Transfer to a bowl.

Step 2 Step 3

Meanwhile, bring a large saucepan of salted water to the boil over high heat. Cook pasta, following packet directions, or until al dente. Drain, reserving 2 tbs of the cooking liquid. Return the pasta and reserved cooking liquid to the pan.

Step 4

Add ragu to pasta mixture. Toss to combine. Divide among bowls. Sprinkle over parmesan and herbs. RECIPE Katrina Woodman PICTURE Jeremy Simons Add vegetable mixture and bay leaves to pan. Season. Cook, stirring occasionally, for 8 minutes or until soft. Return sausage meat to pan. Increase heat to high. Add wine. Simmer for 2 minutes or until almost all liquid is evaporated. Stir in passata and sugar. Reduce heat to medium-low and simmer for 6 minutes or until mixture thickens.