Italian Lamb Ragu with Trofie
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Cook Time
2hrs
Serves
6
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' 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
