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Rigatoni pasta with lamb ragu

Prep

15 MIN

Total

1 HR 45 MIN

Servings

6 Servings

This lamb ragu cooks really well in a slow-cooker for several hours. The flavours develop really nicely when made the day before serving, which makes ...

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

  1. 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.

  2. 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.

  3. 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.

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