Name: Lamb ragu with pappardelle
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 garlic clove; 1 onion; 1 tbsp oil; 750 g lamb flank; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 cup lamb stock or chicken stock; 1 tbsp olive oil; 1 onion; 1 celery stalk; 1 carrot; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp dried oregano ½ cup leaves fresh; 1/2 cup red wine; 2 cup lamb stock use the liquid from preparing the meat above; 2 tbsp tomato paste; 410 g tinned tomatoes; 2 tbsp tomato sauce; 1 tbsp Worcestershire sauce; 1 tbsp chutney; 1/2 cup milk; pappardelle or any pasta of your choice; 1/2 cup pecorino cheese or other hard cheese

Lamb ragu with pappardelle

30M Prep | 1H Cook

Ragu made with affordable lamb flank, tomatoes, onions, herbs and red wine served with fresh pappardelle pasta. Brought to you by Lamb and Mutton SA.

Lasagne-inspired cheesy mince pasta

10M Prep | 30M Cook

This plant-based pasta bake is a guaranteed crowd-pleaser that takes less than 30 minutes to cook. Brought to you by Fry's Family Food.

Roasted pumpkin and red onion pasta

10M Prep | 30M Cook

This dish is as good served at room temperature as it is served warm. It’s a combo of some of my most loved ingredients, all of them trusty favourites. It can certainly be a vegetarian main course, but also as a side dish as part of a bigger festive spread.

creamed-spinach-chicken-tomato-feta-bake

Creamed spinach, chicken, tomato and feta bake

5M Prep | 30M Cook

Made with chicken seasoned to perfection and creamy tender McCain Creamed Spinach tossed in pasta and feta. Baked for you to enjoy. Served hot with a salad. Convenient and ready in minutes. Brought to you by McCain.