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Lamb / Quorn Ragu

Sort of like a bolognese, but with lamb mince (or quorn) and mint, this dish is seriously tasty. It benefits from a long slow simmer to let the sauce thicken up around the tender meat. This is a great dish to add to your repertoire; it's easy to whip up and feed a dinner party (anyone remember those?) without anyone thinking you've opted for a bit of a basic bolognese... no hate here mind you, I'll take bolognese any day. Rather than the basil-packed bolognese, this ragu uses both dried and fresh mint which famously pairs wells with the lamb and add a lovely fresh taste. If you only have dried or fresh it's fine to just use one.  I made fresh pappardelle for this - if you're going to do something you may as well go in and do it properly! You can find the recipe for fresh egg pasta here. I don't have a pappardelle attachment, but it was easy enough to simply cut into strips about an inch wide. 


 

Ingredients


2 tbsp olive oil 

1 large red onion , finely chopped

2 cloves garlic, minced

1 large carrot, diced 

2 tsp dried mint

2 tsp dried oregano

1/2 tsp crushed chillis

500g minced lamb / quorn mince

generous splash of red wine

2 x 400g tin chopped tomatoes / passata

salt and pepper  fresh mint and parmesan to serve 4 servings fresh pappardelle / tagliatelle Method 

  1. Fry the onion, carrot and garlic in olive oil until soft, then add the herbs and chilli and stir for a couple more minutes. 

  2. Add the lamb / quorn mince and cook until just browned. Add a generous splash of red wine and simmer until reduced, then add the tinned tomatoes / passata. Add a little water to the tin, swirl around to get any remaining tomato and add to the pan. Season with salt and pepper, cover and simmer on a low heat for an hour. 

  3. At the appropriate time, bring a large pan of salted water to the boil and cook the pappardelle / tagliatelle to packet instructions (or until it floats if homemade). Finish with fresh mint and parmesan.

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