Lamb Ragu with Fresh Pasta
By Sacla'
Published on 21 April 2022
A surprisingly simple but spectacular Italian supper dish. The slow-cooked lamb is meltingly tender and the fresh Trofie Pasta soaks up all the fabulous spicy juices.Time and servings
2 hrs 15 minsTotal time
4Servings
15 minsPrep time
2 hrsCooking time
Ingredients
- 125 ml of dry white wine
- 4 cloves of garlic, finely chopped
- 185 g of sacla' roasted pepper pesto
- 500 ml of fresh chicken stock
- 2 sprigs of fresh thyme
- 600 g of fresh pasta, (orzo works well)
- 2 tbsp of olive oil
- 2 onions, chopped
- 800 g of lamb neck fillets
Method
Step 1
Heat the olive oil in a shallow casserole dish, then season and fry the lamb neck fillets over a high heat for 6-8 minutes until browned. Remove and set aside.Step 2
Reduce the heat to medium, add the onions and fry for 5 minutes until softened. Add the garlic and fry for another 30 seconds.Step 3
Return the lamb to the casserole dish, pour in the wine and allow it to bubble for a couple of minutes. Then stir in the Sacla’ Fresh Spicy Roasted Pepper Pesto with the chicken stock and thyme sprigs. Bring everything to a simmer, cover and cook over a low heat for 1-1.5 hours. Remove the lid and cook for a further 30-45 minutes.Step 4
Cook the Sacla’ Fresh Trofie Pasta according to pack instructions, then drain.Step 5
Remove the meat from the casserole and set aside. Add the cooked pasta to the casserole and stir through, coating it with the sauce. Divide between serving bowls and shred the meat on top of the pasta before serving.