What is the Secret to Irresistible Lamb Ragu Pasta?

As promised, I am sharing my Lamb Ragu Pasta Recipe. This exceptionally moreish dish is the ultimate in comfort food and perfect for the cold winter months.

Lamb Ragu Pasta Recipe

The secret to taking the ragu sauce to the next level and ramping up the flavour is to add the vegetables from oven roasting the lamb. I usually make the slow-roasted lamb ahead of time – you can find the recipe here. Once the lamb is tender and falling off the bone, remove the vegetables, mash them, and set aside. (You can freeze them if you’re not making the ragu straight away.)

For the recipe video, visit my Instagram page.

Wine Pairing

I have paired the Lamb Ragu Pasta with The Dry Land Collection 2021 Joseph’s Legacy from Perdeberg Wine, an elegant blend of Shiraz, Grenache, Mourvèdre, and Cinsault.

The nose is inviting, featuring a bouquet of ripe dark fruits such as red berries and cherries complemented by notes of spice and vanilla. This full-bodied wine displays a rich and velvety texture on the palate, with a finish that is long, with lingering notes of ripe fruit and fine tannins that keep you reaching for another sip. It pairs perfectly with the pasta, further enhancing the rich and comforting flavours. (Please see below for the wine price and availability, along with a *discount code.)

Ingredients:

Serving 4 to 6 people

500g shredded slow-roasted lamb
500g pasta of your choice
1 tin of whole Italian tomatoes
2 cups mashed vegetables (from roasting the lamb)
3 garlic cloves
½ cup red wine
1 tsp mixed herbs
fresh basil
salt & pepper
olive oil
parmesan cheese

Recipe Method:

Heat olive oil in a large pan over medium heat. Add minced garlic cloves and sauté for a few minutes until fragrant.
Add the tinned tomatoes, season with salt and pepper, and cook for a few minutes until they begin to soften. Next, add the red wine and allow it to reduce.
Once the wine has reduced, break up the tomatoes with a spoon and add the mashed vegetables kept aside from roasting the lamb, for an extra kick of flavour and texture.
Lastly, add the shredded, slow-roasted lamb. Check the seasoning and add salt and pepper if necessary. Allow the sauce to simmer for about 10 minutes, stirring often.
While the sauce is simmering, add water and a pinch of salt to a pot. Once boiling, add your choice of pasta. (I use either tagliatelle or pappardelle pasta for this recipe. ) Cook until al dente.
Add shredded basil and cooked pasta to the ragu sauce, stirring gently to combine, and allow to simmer for a few minutes.

To Serve

Serve with a generous sprinkle of Parmesan cheese, fresh basil and a glass of the 2021 Joseph’s Legacy. ENJOY!

Wine price & availability: The Dry Land Collection 2021 Joseph’s Legacy is available directly from the Perdeberg Tasting Room at R200 per bottle, at Perdeberg’s Online Wine Shop or from selected liquor outlets nationwide. *Use my discount code LEGACY10 for a 10% discount on Joseph’s Legacy 2021 and the Joseph’s Legacy 2023 Magnum.

If you have enjoyed this food and wine pairing, please explore my other delicious recipes.

Images

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