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Lamb, Tomato and Oregano Ragu

Deborah
The flavours and seasoning of this lamb, tomato and oregano ragu are delicious - a winner in our house.
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main
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.

 

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