Rigatoni Pasta with Lamb Ragu

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Rigatoni Pasta with Lamb Ragu
 Rigatoni Pasta with Lamb Ragu
SERVES x6
PREP TIME
1h 45mins
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!
INGREDIENTS
METHOD
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

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)

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!
METHOD
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.
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.
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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