Italian Lamb Ragu with Trofie

Name: Italian Lamb Ragu with Trofie
Prep time: THMS
Cook time: THMS
Ingredients: 1 tbsp. Olive oil; Salt & black pepper to taste; 800g lamb neck fillets; 2 onions, finely chopped; 4 garlic cloves, finely chopped; 125ml dry white wine; 190g jar Sacla’ Fiery Chilli Pesto; 500ml chicken stock, hot; Thyme, a few sprigs; 2 x 300g bags of fresh Trofie pasta or 400g of dried Trofie pasta

MasterChef winner Dhruv Baker puts a unique twist on the classic lamb ragù recipe, using a jar of Sacla' Fiery Chilli Pesto to add a rich, spicy depth to the dish. Trofie pasta is the perfect foil as it twists around the sumptuous sauce.

Cook Time

2hrs

Serves

Ingredients

1 tbsp. Olive oil
Salt & black pepper to taste
800g lamb neck fillets
2 onions, finely chopped
4 garlic cloves, finely chopped
125ml dry white wine
190g jar Sacla’ Fiery Chilli Pesto
500ml chicken stock, hot
Thyme, a few sprigs
2 x 300g bags of fresh Trofie pasta or 400g of dried Trofie pasta

How to make the recipe

Step 1

In a shallow casserole dish, heat the oil over a high heat

Step 2

Season lamb and fry for 6-8 minutes, until browned all over

Step 3

Remove from casserole dish and set aside

Step 4

Reduce heat to medium, add onions and fry for about 5 minutes, until softened

Step 5

Add garlic and fry for another 30 seconds

Step 6

Return lamb to dish, add wine and allow it to bubble for a couple of minutes

Step 7

Add Sacla‚Äô Pesto, stock and thyme

Step 8

Bring everything to a simmer, cover and cook over a low heat for 1-1 1/2 hours

Step 9

Remove lid and cook for a further 30-45 minutes, until thickened and reduced

Step 10

Cook pasta in a large pan of boiling, salted water, until al dente, then drain well

Step 11

Remove meat from the casserole and set aside

Step 12

Add cooked pasta to sauce and stir through

Step 13

Divide between serving bowls and shred the meat on top