Add garlic and tomato paste and cook until fragrant, 1 minute more. It’s fast, simple and completely delicious. Add the lamb, breaking it up with a fork in the bacony pan as it browns. Cover with the lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving. In a large pot over medium heat, heat oil. I will give it the benefit of the doubt and round up since I was using leftover Quick Lamb Ragu Some of you may remember when I made this super quick lamb ragu on Instagram stories a while back. And before you keep scrolling since this is lamb, please oh please give it a try! This was a 4 star for me but 5 star for my friend and her husband. Time flies when you’re having fun. ‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Add onion, carrots, and celery and cook until soft, 5 minutes. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. Sure you can substitute ground… Read More. Tip in the sweet onion confit, Marsala, tomatoes, lentils and water and bring the pan to the boil.

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