Lamb, Tomato and Oregano Ragu

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.

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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

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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!

Lamb, Tomato and Oregano Ragu

Deborah

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Prep Time 10 mins

Cook Time 2 hrs

Course Main, Main Course

Cuisine Italian

Servings 4 people

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 Notes)
• 150ml red wine I used Chianti
• 2 x 400g tins plum tomatoes
• tagliatelle or any other pasta, to serve
• parmesan finely grated, to serve

Instructions

 

• 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.
• 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.
• We enjoyed ours with homemade baguette or you could try it with our focaccia…and the rest of the Chianti wine!

Notes

• 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.

 

You might also like to try:

• breads
• pasta dishes
• lamb dishes

Keyword lamb mince, oregano, pasta, plum tomatoes, ragu, tagliatelle