Ragu (sometimes called Bolognese) refers to a rich meat sauce, often served with pasta. You don’t need masses of meat for this recipe, the sauce can be stirred through to coat the pasta, making it super flavoursome, without the need for dollops of meat on the top!
We think this would be tasty with a little Pecorino cheese grated on top! You could try a local sheep’s cheese like the High Weald Dairy Duddleswell
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Serves 4 people
Method
- Heat 1tbsp of oil in a medium pan, add the onions and sauté for 5 mins
- Add the carrots and celery and sauté for a further 10 mins until soft and darker in colour. Stirring regularly
- Add the lamb mince and cook for 15mins until it starts to brown
- Deglaze the pan with red wine, Add the tinned tomatoes and half a tin of water, Add the tomato puree. Season with salt and pepper
- Stir and cook on a low heat with the lid half off for 20 mins.
- Bring a large pan of water to the boil with plenty of salt. Add the pasta of your choice (we used Linguine) and cook according to the packaging instructions.
- Drain and reserve some of the pasta water
- Add the pasta to the sauce and stir over the heat for a minute. Add some of the pasta water to loosen the sauce and to give it a lovely sheen.
Serve!
Ingredients
Prep: 10 mins
Cook: 30-60min (the longer and slower the better!)
For the Ragu
- 1 medium Red onion
- 1 carrot peeled and finely chopped
- 1 celery stick finely chopped
- 50ml red wine
- 230-250g lamb mince
- 1 tin of tomatoes 400g
- 1 tsp tomato puree
- Salt & Pepper
For the Pasta: 75-100g per person
Large pan of well salted boiling water
