Ragù is a beautiful alternative to a bolognese sauce, especially during the cooler months of the year. I like to make it with lamb, but you could make it with beef instead. While it take a little while to cook, it’s actually really easy to make and it will taste delicious!
Ingredients (serve 4)
400g lamb, diced
1 onion, chopped
1 red pepper, chopped
1/2 parsley bunch, finely chopped
2 sage leaves
3 cloves garlic, sliced
1 red chilli, finely chopped
1 courgette, diced
2 tomatoes, chopped
2 cups white wine
Salt and freshly ground black pepper
1. Pre-heat 2 tsp. of olive oil on high heat in a heavy non-stick oven proof sauce pan and fry the garlic, chili and sage for 30 secs before adding the onion for 5 minutes or until nice and soft. Add the meat to brown and then the red pepper and courgette for another 5 minutes. Season with salt and pepper. In the meantime, start pre-heating the oven at 200 degrees.
2. Add tomatoes, parsley, wine and cook in the oven on low heat for 4 hours, checking the texture every hour or so to ensure it doesn’t dry out.
3. When the meat is tender and soft, shred any remaining chunks of meat. Taste and season if necessary with additional salt and pepper. To serve, mound the pasta in individual bowls and top with plenty of the ragu and a sprinkling of cheese and chopped parsley.
As an alternative to chunky pasta you can also serve it with mash or polenta. I managed myself to change my mind between the time the ingredients were shot and the dish was ready! You can also transfer the mix to a slow cook dish at step 2 if you’re not using an oven proof pan. The lamb ragù can be refrigerated for up to 5 days.