Lamb, Tomato and Oregano Ragu
The flavours and seasoning of this lamb, tomato and oregano ragu are delicious - a winner in our house.
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.