Quick Lamb Ragu

This pasta sauce makes a nice change to the normal everyday spag bol. It takes about the same time to cook but has a richness to it due to the full flavour (and fattiness) of the lamb mince. You can leave out the anchovies or fish sauce if you are allergic or really detest the thought of using them, but they don’t leave a fishy taste just a rich umami to the finished dish. I use fish sauce simply because I don’t usually have anchovies on hand. Recipe is based on one from Alison Roman on the New York Times cooking site.

Ingredients

• 1 1/2 tbsp (30ml) olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, finely chopped
• Salt and black pepper
• Red chilli flakes (optional)
• 2 anchovy fillets or 2 tsp fish sauce (optional)
• 1 1/2 tbsp tomato paste
• 500gm lamb mince
• 1/3 cup white wine
• 2 tins crushed tomatoes
• Cooked pasta for serving
• Parmesan, for serving
• Fresh herbs, for serving (optional)

Directions

Heat the oil (1 1/2 tbsp) in a large cast iron or heavy based pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes.

Add a pinch of chilli flakes and the anchovies (if using, the fish sauce is added later) and cook for a minute or two. Add the tomato paste (1 1/2 tbsp) and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelise a bit, 2 -3 minutes.

Add the lamb and season with salt and pepper. Using a wooden spoon, stir lamb until the it changes colour. Continue to cook, stirring frequently until the the lamb is brown and sizzling in it’s own fat, 5- 8 minutes.

Add the white wine to deglaze the pot, scraping up any caramelised bits on the bottom of the pot. Cook about 2 minutes to cook out the alcohol. Add the crushed tomatoes. 1/2 fill one of the empty tins with water and swirl to get all the bits of tomato left in the tin, empty into the other tin and repeat. Add to the pot along with the fish sauce (2 tsp if using). Season again with salt and pepper.

Bring to the boil and reduce the heat to low and cook 25 – 30 minutes until the sauce has thickened to the desired consistency.

Serve sauce mixed into and over the pasta with plenty of cheese grated over the top. Scatter the top with fresh oregano or parsley if you wish.

Happy long weekend everyone and happy 24th birthday to our Jack for tomorrow, we hope you are having a fabulous birthday weekend. As always, if you decide to make this recipe or you have any questions about cooking in general don’t forget to leave me a comment. Enjoy. Sheryl xx