Lamb ragu with fettucine

I am very much a Summer baby but I am enjoying the fact that it has started to cool down so I can start doing my low and slow dishes! Last time I tried doing a ragu it unfortunately didn’t turn out very well so I was put off a while… (a year or so) but I appeared to have redeemed myself with this one because the meat was succulent, pulled straight off the bone and the sauce was rich as.

I find that with a lot of good tomato based sauces you have a few staple ingredients and it’s just about alternating the ratios to switch over the dominant flavour. This time, I really wanted the tomato flavours to sing through and so you will see based on the measurements below that that is the result you will yield if you follow my recipe.

I chose to serve this dish with pasta but you could easily serve it with mash, roasted veggies or even on a burger.

Lamb ragu with fettucine (serves 6-8)

What you’re going to need

Roasting the lamb

2kg lamb shoulder (bone in)

2 cloves garlic, roughly sliced

5 sprigs rosemary

5 sprigs thyme

1 brown onion, roughly chopped

1 cup chicken stock*

1/2 cup red wine

cracked salt and pepper to season

olive oil

The sauce

2 rashers of middle bacon with fat on, sliced into small pieces

1 clove garlic, crushed

1 carrot, finely grated

500ml Passata

1/2 cup red wine

1 cup chicken stock*

handful fresh basil, roughly chopped

cracked salt and pepper to season

olive oil for frying

For serving

500g fettucine, cooked per packet instructions (I used Barilla’s Collezione range for this recipe found here)

*I used chicken stock in this instance as it was all we had at home at the time. If you have a preference to beef, lamb or vegetable stock feel free to switch it out. 

Method

  1. Preheat the oven to 180 degrees Celcius. In a large baking tray that can hold liquid, place the lamb shoulder inside, drizzle with olive oil, season with salt, pepper and the herbs. Place the stock and wine in the tray around the meat. Throw the garlic and onion into the liquid. Bake in the oven for 45 minutes until the outside has browned.
  2. After 45 minutes, remove the tray from the oven and cover with foil (caution, tray will be very hot!). Return the tray into the oven and reduce the temperature to 120-130 degrees Celcius and cook for at least 5 hours. (if you have time to cook it longer, do so!)
  3. Once the meat has cooked in the oven for at least 5 hours, remove the tray from the oven and transfer the meat to a clean chopping board so you can begin shredding. Using two forks, begin to shred the meat (removing any excess fat) until you have collected as much of the tender meat as you can. Set aside.
  4. In a large fry pan or casserole dish, heat up some olive oil on a medium heat. Add in the bacon, garlic and carrot and fry off until fragrant and bacon has changed colour. Add the passata and shredded meat and stir well.
  5. Once the passata and shredded meat are bubbling, reduce the heat and add the wine and stock. Mix until well combined and leave on a low simmer for at least 30 minutes. (The ragu will be quite thick already so this is more about building extra flavour into the meat)
  6. With 5-6 minutes to go, cook the fettucine and add in the fresh basil into the ragu. Serve immediately to ensure best results.

 

 

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