4 servings
Prep: 21 mins,
Cooking: 3 hrs
A hearty slow-cooked chunky lamb and mushroom ragu served with freshly cooked pasta, it's guaranteed to be a family favourite recipe!
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Ingredients (16)
5 ml | olive oil |
800 g | boneless lamb cubes |
salt and black pepper — to taste | |
1 | onion — chopped |
1 | carrot — finely chopped |
1 | celery stalk — finely chopped |
3 | garlic cloves — finely chopped |
a few sprigs | fresh rosemary — or thyme, stalks discarded, finely chopped |
30 ml | tomato paste |
250 ml | red wine |
250 ml | mutton stock |
2 tins | chopped tomatoes |
250 g | portabellini mushrooms — halved |
500 g | tagliolini — or tagliatelle pasta, freshly cooked and drained, to serve |
1 handful | fresh basil — to serve |
1/2 cup | parmesan cheese — grated |
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