Emma's Lamb Mince Ragù
What could be more comforting that a lamb mince ragù? A great recipe for a rainy day that can just cook away in the oven and not stick to the pot.
Serve with a gnocchi (homemade if you are feeling adventurous) or fresh pasta, topped with parmesan and a splash of truffle oil on top to finish it off.
Emma Parker - Born and Bread
500gm Middlehurst Delivered lamb mince
50ml Red wine ( optional)
1 Large white onion, chopped small
3 Cloves of garlic, crushed
1 Carrots, finely chopped or diced
6 Sprigs of thyme OR 1 sprig of fresh rosemary, chopped
300gm Tin crushed tomatoes
100ml Beef stock or stock cubes in hot water
1 tbsp Olive oil
Salt & Pepper
Gnocchi or wide pasta to serve with
- Turn oven to 130 degrees
- Chop your onion, garlic, carrot, thyme or rosemary and place in a heavy based saucepan with 1 tablespoon of olive oil ,1 tsp salt and pepper, on medium/low heat. Cook without colour. About 10-15mins.
- In a separate frying pan, fry off your lamb mince. Continue to cook the mince until it browns and add mince to the vegetables. You do not have to add all of the fat but fat is flavour!
- Turn up the pan that the vegetables and mince are in and just as it starts to stick, add the wine, tomatoes and stock.
- If you have a pot that can be placed in the oven, pop a lid or tin foil on the pot and cook in the oven for 3-4 hours. Feel free to scoop off some of the fat at this stage.
- Stirring occasionally.
- Choose to serve on a yummy pasta or a lovely gnocchi.
- Sprinkle with parmesan or cheese and enjoy this lovely winter warmer and a great way to use lamb mince.
- Keeps well in the fridge for 3 days. Freezes well.