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
- 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!
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Lamb, Tomato and Oregano Ragu
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.
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.
Margaret Nicoll
Just had LambRagu for supper loved it some in freezer and some for tomorrow
David
Great...glad you enjoyed it!