Our Favourite Recipes
Italian Lamb Ragu with Trofie
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.
Buon Appetito
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
Method
- In a shallow casserole dish, heat the oil over a high heat
- Season lamb and fry for 6-8 minutes, until browned all over
- Remove from casserole dish and set aside
- Reduce heat to medium, add onions and fry for about 5 minutes, until softened
- Add garlic and fry for another 30 seconds
- Return lamb to dish, add wine and allow it to bubble for a couple of minutes
- Add Sacla’ Pesto, stock and thyme
- Bring everything to a simmer, cover and cook over a low heat for 1-1 1/2 hours
- Remove lid and cook for a further 30-45 minutes, until thickened and reduced
- Cook pasta in a large pan of boiling, salted water, until al dente, then drain well
- Remove meat from the casserole and set aside
- Add cooked pasta to sauce and stir through
- Divide between serving bowls and shred the meat on top
