Lamb, Tomato and Oregano Ragu

Jump to Recipe Print Recipe

This lamb, tomato, and oregano ragu recipe is another one that David when having a look at the Olive magazine website.   We both really love lamb mince but have never thought to make a ragu with it and this recipe sounded pretty easy to make.   As it takes a couple of hours on the hob, I made it on a Saturday morning and then reheated some for our evening meal while cooking the pasta.   The flavours and seasoning were delicious and you could still taste that it was lamb mince - a winner in our house and a recipe that we'll definitely make again!

Tip

• We have an oregano herb plant in our garden, however, if you can’t get oregano, then thyme, rosemary, or a few bay leaves will work too.

Other Recipes

You might also like to try:

• breads
• pasta dishes
• lamb dishes

Recent New Recipes

Ingredients

• olive oil, for frying
• 500g lamb mince
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• bunch of fresh oregano, leaves picked (see Tip)
• 150ml red wine (I used Chianti)
• 2 x 400g tins plum tomatoes
• tagliatelle (or any other pasta), to serve
• parmesan, finely grated, to serve

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

 

Instructions

1. Heat 2 tbsp of olive oil in a casserole over a high heat and fry the lamb mince until really crisp. Scoop out onto a plate. Add the onion, carrots, celery, and three quarters of the oregano to the casserole with a large pinch of salt and a little more oil.  Cook for 15 minutes, stirring regularly until the veg is soft.
2. Tip the mince back in, along with the red wine, and reduce by half. Add the tomatoes and half a tin of water, then simmer gently for 1 hour 30 minutes until thickened. Season with salt and loads of black pepper. Sprinkle the remaining oregano leaves over the ragu, then serve with tagliatelle and parmesan.
3. We enjoyed ours with homemade baguette or you could try it with our focaccia…and the rest of the Chianti wine!

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.