Italian Lamb Ragu with Trofie by Dhruv Baker


  • 1 tbsp Olive oil
  • Salt
  • Black pepper
  • 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 Trofie fresh pasta


  1. In a shallow casserole dish, heat the oil over a high heat
  2. Season lamb and fry for 6-8 minutes, until browned all over
  3. Remove from casserole dish and set aside
  4. Reduce heat to medium, add onions and fry for about 5 minutes, until softened
  5. Add garlic and fry for another 30 seconds
  6. Return lamb to dish, add wine and allow it to bubble for a couple of minutes
  7. Add Sacla’ Pesto, stock and thyme
  8. Bring everything to a simmer, cover and cook over a low heat for 1-1 1/2 hours
  9. Remove lid and cook for a further 30-45 minutes, until thickened and reduced
  10. Cook pasta in a large pan of boiling, salted water, until al dente, then drain well
  11. Remove meat from the casserole and set aside
  12. Add cooked pasta to sauce and stir through
  13. Divide between serving bowls and shred the meat on top
Serves: 6Cooking time: Share recipeReview this recipe


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