Quick Lamb Ragù
HB-4760 · Hand-built original · Italian
Ground lamb simmered with tomato paste, crushed tomatoes and anchovy, served over pasta with hard cheese and herbs.
ItalianMain45 min4 to 6 servings350 kcalEgg-freeDiabeticLow-SodiumRenal
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Servings:4quantities adjust to match
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- Kosher salt and black pepper
- Pinch of red-pepper flakes (optional)
- 2 anchovy fillets (optional)
- 2 tablespoons tomato paste
- 1 pound ground lamb
- 1 (28-ounce) can crushed tomatoes
- 12 ounces cooked pasta, noodles or tubes, for serving
- A good hunk of Parmesan or pecorino, for serving
- A small handful of marjoram, oregano or thyme, for serving (optional)
Method
- Heat the olive oil and soften the onion with salt, then add the garlic, red-pepper flakes and anchovies and cook until the anchovies melt.
- Stir in the tomato paste and cook until it darkens.
- Add the lamb, season, and brown it well, breaking it into small pieces.
- Pour in the crushed tomatoes, lower the heat, and simmer about 25 to 30 minutes until rich and thickened.
- Toss with the cooked pasta and a splash of its water.
- Serve with grated parmesan or pecorino, the herbs and a drizzle of olive oil.
Total: 45 min
Nutrition (per serving, where published)
350 kcalCalories
20.6 gProtein
4.6 gCarbs
28 gFat
1 gSaturates
1 gFibre
2.2 gSugars
64 mgSodium
85 mgCholesterol
439 mgPotassium
18 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data