Abruzzo-style lamb ragu pasta

 

5 Min Prep    /    25 Min Cook    /    4 Serving

Ingredients : 

250g dried bucatini pasta

1 tbsp olive oil

500g lamb mince

1 red capsicum, deseeded, cut into strips

1 brown onion, cut into wedges

2 garlic cloves, crushed

2 dried bay leaves

1/2 tsp dried chilli flakes (optional)

80ml (1/3 cup) red wine

400g can diced tomato

40g (1/2 cup) finely grated or shredded parmesan, plus extra to serve

Fresh basil leaves, to serve

Method Steps : 

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, heat the oil in a large, deep frying pan over medium-high heat. Cook the lamb, breaking up any lumps with a wooden spoon, for 5 minutes or until browned then transfer to a bowl.

Add the capsicum and onion to the pan. Cook, stirring, for 3 minutes or until the vegetables soften slightly. Add the garlic, bay leaves and chilli flakes, if using. Cook, stirring, for 30 seconds or until aromatic. Pour in the wine and bring to the boil. Cook for 2-3 minutes or until the wine has almost evaporated. Return the lamb to the pan. Add the tomatoes and 125ml (1 ⁄2 cup) water. Simmer for 15 minutes or until the sauce thickens slightly. Season. Add the pasta and parmesan. Stir until combined. Top with basil and extra parmesan to serve.

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