Rigatoni Pasta with Lamb Ragu

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 any left-over’s an item worth fighting for!
1h 45mins

Rigatoni Pasta with Lamb Ragu


  • 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

  • 1kg lamb shoulder, trimmed and cut into 2cm dice

  • 200ml red wine

  • 420g can HEINZ Condensed Big Red Tomato Soup

  • 1cup beef stock or water

  • 1 large red capsicum, chopped

  • 1 medium carrot, cut in half lengthwise then sliced

  • 1 stick celery, sliced

  • 400g Rigatoni pasta

  • Parmesan cheese, to serve (optional)


  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.

Recipe by Taste.com.au

Recipe creator Mandy Sinclair

Photographer Andrew Young

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