Recipe by Chris Molloy, Lemon Tree Restaurant
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- Donegal Rapeseed Oil for frying
- 800g diced lamb
- 1 medium onion, finely diced
- 2-3 cloves garlic, finely chopped
- 1 large carrot, diced
- 2 celery stalks, diced
- 60ml red wine
- 2 x 400g tins of tomato
- 500ml lamb or chicken stock
- 2 tsp sugar
- 2 sprigs of thyme
- Salt and pepper
- 250g Rigatoni pasta shells
- Parmesan, to serve
- Chopped parsley, to serve
- Heat a large pot over medium-high heat then add the oil.
- Once the oil is hot, add the lamb and brown meat on all sides. Remove the meat and set aside.
- Add the red wine and scrape any brown bits from the bottom of the pan.
- Add the carrot, celery and stir in the tinned tomato, stock, and sugar. Add the browned lamb and thyme and season lightly with salt and pepper.
- Semi-cover the pot with its lid then reduce heat to medium-low and leave to cook for 1-2 hours, stirring occasionally, until lamb is tender, and the sauce has thickened.
- Taste for seasoning and add more salt if needed.
- Cook pasta according to package instructions then drain the pasta and add it to the lamb ragu, giving it a gentle toss through the sauce.
- Serve with grated parmesan cheese and chopped parsley.
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