Recipes

Rigatoni pasta with lamb ragu

6 Servings

Lunch

1 HR 45 MIN

Prep

0-15 mins

Cook

1 HR 30 MIN

Ingredients

3 tbsp

Extra virgin olive oil

1

Onion, chopped

2

Cloves garlic, finely chopped

1

Small red chilli, finely chopped

2

Bay leaves

1

Sprig rosemary

1 kg

Lamb shoulder, trimmed and cut into 2cm dice

200 ml

Red wine

420 g

Can Heinz condensed big red tomato soup

1 cup

Beef stock or water

1

Large red capsicum, chopped

1

Medium carrot, cut in half lengthwise then sliced

1

Stick celery, sliced

400 g

Rigatoni pasta

-

Parmesan cheese, to serve (optional)

Instructions

Step 1

Heat oil in a large heavy based saucepan over medium heat and sauté the onion, garlic, chilli, bay leaves and rosemary for 2 minutes until aromatic. Increase the heat to high, season the lamb with salt and quickly brown-off the lamb to a deep brown colour, approximately 7 – 10 minutes.

Step 2

Deglaze the pan with wine, scrapping up all the cooked-on flavour and residue from the pan base as you stir. Add the HEINZ Condensed Big Red Tomato Soup, stock, red capsicum, carrot and celery. Cover saucepan and cook for 1 hour or until the lamb is tender and falling apart. Season with freshly ground pepper and salt.

Step 3

Meanwhile, cook the rigatoni in plenty of boiling salted water for 10 -12 minutes until al dente. To serve; drain pasta and return to pan. Add ragu to pasta and toss gently. Spoon into large serving bowls and serve with grated or shaved parmesan cheese if desired.