Tagliatelle with Lamb Ragu
Savour the comforting embrace of Tagliatelle with Lamb Ragu—a dish that combines tender shreds of lamb with a rich and hearty tomato-based sauce.
This Italian-inspired pasta dish features wide, flat Tagliatelle noodles that perfectly capture the robust flavors of the ragu.
With each forkful, indulge in the delightful marriage of tender meat, aromatic herbs, and velvety sauce, creating a truly satisfying dining experience.
Prep Time: 15 min
Cooking Time: 3 hours
- 500g lamb shoulder, boneless and diced into small pieces
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 x Chilli (optional)
- 2 tablespoons tomato paste
- 400g canned chopped tomatoes
- 250ml red wine
- 250ml chicken or vegetable stock
- 1 tsp dried oregano
- 2 tsp dried mint
- 2 tbsp plum sauce
- 3 tsp Worcestershire sauce
- Salt and pepper, to taste
- 400g tagliatelle pasta
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Step 1: Step 1: Brown the Lamb
Step 2: Cook the Aromatics
In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery, chilli.
Sauté until the vegetables are softened and slightly caramelised.
Step 3: Add the Lamb and Sauce Ingredients
Return the browned lamb to the pot with the sautéed vegetables.
Stir in the tomato paste, canned chopped tomatoes, red wine, chicken or vegetable stock, dried oregano, dried mint, plum sauce, Worcestershire sauce , salt, and pepper.
Make sure not to overdo the salt here. You can always add more at the end.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
Step 4: Cook the ragu
Simmer for approximately 2 hours, or until the lamb is tender and the flavors have melded together.
Before removing from the heat, taste test and season to taste.
Step 5: Cook the Pappardelle Pasta
In a separate pot, boiled water and add a generous sprinkling of salt.
Cook the tagliatelle pasta according to the package instructions until al dente.
Drain the cooked pasta and set aside.
Step 6: Combine, serve and enjoy!
Add the cooked pappardelle pasta to the pot with the lamb ragu.
Stir well to ensure the pasta is coated in the flavorful sauce.
Divide the pappardelle with lamb ragu among serving plates.
Sprinkle freshly grated Parmesan cheese over each portion.
Garnish with freshly chopped parsley.
Enjoy Range Meats tender lamb, rich tomato-based sauce, and perfectly cooked tagliatelle pasta.