Lamb Ragu
with our Tomato Passata
Ingredients
- 1kg diced lamb shoulder (or chuck beef)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 250ml red wine
- 250ml beef stock
- 1 jar Church Farm Tomato Passata
- 1 tbsp rosemary, chopped
- 2 bay leaves
- Salt and pepper, to taste
- Pasta'bah Casarecce Semolina (or any pasta)
Method:
- Season the lamb and brown off in a hot casserole dish.
- Remove the lamb, reduce the heat and add the onion, garlic, carrot and celery. Sweat until softened.
- Add the wine to deglaze the pan and bring to the boil.
- Return the lamb to the dish, along with the stock, CF Passata and herbs. Cover and cook slowly for 1-2 hours until the meat is tender enough to shred.
- Remove the lid to allow the sauce to reduce if need be.
- Season to taste with salt and pepper.
- Serve as a sauce with your favourite pasta. We love Pasta'bah!
