Prep
15 MIN
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.