Recipe: Lamb Ragú Pasta in 10mins
Ragù is the name given to a collection of Italian pasta sauces made with meat, vegetables and occasionally, tomatoes. Bolognese is probably the best known type of ragù. But, our lamb ragú is something else! It’s easy peasy and super scrumptious, plus requires little more skill than an ability to boil water!
Most pasta sauces will pair with just about any type of pasta – such as spaghetti, fettuccine, penne, rigatoni, orecchiette or fusilli. And while certainly any of these can be used in this lamb ragú recipe without offence or any diminishment of flavour, Italian expert recommend using pappardelle if possible with this recipe.
Pappardelle is the very broad, flat ribbons of pasta, wider than fettucine and narrower than lasagne. Hailing from the Tuscan region and traditionally made with egg which makes them very sturdy and absorbent. They bring out the best in thick, rich sauces such as this ragú. The word pappardelle in fact means ‘to gobble up’ in Italian. So, what are you waiting for?
You could team this mean with any number of our side dishes – broccoli, spinach or our vegetable ratatouille are all good options.
- 1 serve Gourmet Dinner Service Roasted Lamb Shanks
- 160g pappardelle pasta or pasta of your choice
- Parmesan cheese to serve
- Defrost shanks.
- Meanwhile bring salted water to the boil for the pasta.
- Remove the meat from the shanks using a fork and knife.
- Return the meat to the container and heat with sauce.
- Cook pasta until al dente.
- Serve the lamb ragú over pasta.
- Garnish with parmesan cheese.