Fiery Lamb Ragu on Parpadelle
A fiery super saucy Ragu spiked with red wine to ensure tender pieces of lamb on top of a bed of Al Dente Parpadelle. With or without Parmesan, it holds all the flavours of rustic Italian cooking on its own.
Foto: Cafe Delites
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion (finely chopped)
- 1 medium carrot (peeled and chopped)
- 3 cloves garlic (crushed)
- 24 oz lamb steaks (diced into 1 1/2-inch cubed pieces)
- 2 large ripe tomatoes (chopped)
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried Thyme
- 1 teaspoon crushed red chilli flakes
- 24 oz bottle of Italian Passata (or marinara/tomato sauce for U.S readers)
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 tablespoon vegetable stock powder (or beef)
- 1 pinch sea salt
- 1/2 cup water
- 1 lb packet pappardelle pasta
- Parmesan cheese to serve
Steps
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Heat the oil in a large frying pan/skillet over medium-high heat. Add the onion and carrots; fry until onion is transparent, about 5 minutes. Add the garlic and fry until fragrant, about 30 seconds.
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Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the oregano, thyme and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passata/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow to simmer.
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Add the wine, stock powder and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb has softened and sauce has reduced down. Taste test (adjust spice and/or salt accordingly).
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While lamb is simmering, cook pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.
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Serve with the lamb sauce and Parmesan cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| brown onion | 1 large | - | - |
| carrot | 1 medium | - | - |
| garlic | 3 cloves | - | - |
| lamb steaks | 24 oz | - | - |
| ripe tomatoes | 2 large | Rp 12.000/kg | Rp 2.400 |
| dried Oregano | 1 teaspoon | - | - |
| dried Thyme | 0.5 teaspoon | - | - |
| crushed red chilli flakes | 1 teaspoon | - | - |
| bottle of Italian Passata | 24 oz | - | - |
| tomato paste | 2 tablespoons | Rp 12.000/kg | Rp 2.400 |
| red wine | 0.3333333333333333 cup | - | - |
| vegetable stock powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| pinch sea salt | 1 | - | - |
| water | 0.5 cup | - | - |
| packet pappardelle pasta | 1 lb | - | - |
| Parmesan cheese to serve | - | - | - |
*Estimated market prices, may vary by region
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