What are the main ingredients in Braised Lamb Ragù?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Braised Lamb Ragù?

Calories: 978, Carbs: 101 grams, Fat: grams, Protein: 47.4 grams, Sugar: 16.5 grams, Salt: 673 grams

How do I prepare Braised Lamb Ragù?

BROWN THE LAMB: Place a deep pan over medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and rest for 1-2 minutes. Roughly chop and set aside. TOO GOOD!: Pile up the saucy pasta. Smother in the remaining lamb ragû sauce. Sprinkle over the remaining grated cheese and the picked oregano. Finish with a final grind of black pepper. Delish, Chef! SIMMERING AWAY: Add the cooked chopped tomato, 500ml of boiling water, and seasoning to the pan. Simmer until slightly reduced, 10-15 minutes. Add an extra splash of water if the sauce reduces too quickly. In the final 4-5 minutes, add the browned lamb. FINISH UP: Add the sour cream, ½ the grated cheese, a sweetener (to taste), a knob of butter (optional), and seasoning to the ragù sauce. Simmer until heated through, 1-2 minutes. Add ½ the sauce to the pot of drained pasta and toss until fully coated. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. READY TO RAGÙ: Boil the kettle. Return the pan with the oil from the lamb and an extra drizzle of oil (if necessary) to medium-high heat. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes.

What should be prepared from my kitchen to make Braised Lamb Ragù?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Braised Lamb Ragù

A quick lamb ragù rich with flavour sits atop rigatoni pasta. Jam-packed with onion, garlic, lamb shoulder, NOMU Italian Rub, and red wine. Sprinkled with fresh oregano & Italian-style hard cheese – a Chef’s delight!

Braised Lamb Ragù

with grated Italian-style hard cheese & fresh oregano

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Cooked Chopped Tomato
Free-range Lamb Shoulder Chunks
Fresh Oregano
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
NOMU Italian Rub
Onion
Onions
Red Wine
Rigatoni Pasta
Sour Cream
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Serves 1

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE LAMB
Place a deep pan over medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and rest for 1-2 minutes. Roughly chop and set aside.
READY TO RAGÙ
Boil the kettle. Return the pan with the oil from the lamb and an extra drizzle of oil (if necessary) to medium-high heat. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes.
SIMMERING AWAY
Add the cooked chopped tomato, 250ml of boiling water, and seasoning to the pan. Simmer until slightly reduced, 10-15 minutes. Add an extra splash of water if the sauce reduces too quickly. In the final 4-5 minutes, add the browned lamb.
FINISH UP
Add the sour cream, ½ the grated cheese, a sweetener (to taste), a knob of butter (optional), and seasoning to the ragù sauce. Simmer until heated through, 1-2 minutes. Add ½ the sauce to the pot of drained pasta and toss until fully coated.
TOO GOOD!
Pile up the saucy pasta. Smother in the remaining lamb ragû sauce. Sprinkle over the remaining grated cheese and the picked oregano. Finish with a final grind of black pepper. Delish, Chef!

Rigatoni Pasta - 100g
Free-range Lamb Shoulder Chunks - 160g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 10ml
Tomato Paste - 10ml
Red Wine - 10ml
Cooked Chopped Tomato - 150g
Sour Cream - 30ml
Grated Italian-style Hard Cheese - 15ml
Fresh Oregano - 3g

Download the Recipe

Serves 2

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE LAMB
Place a deep pan over medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan, season, and rest for 1-2 minutes. Roughly chop and set aside.
READY TO RAGÙ
Boil the kettle. Return the pan with the oil from the lamb and an extra drizzle of oil (if necessary) to medium-high heat. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes.
SIMMERING AWAY
Add the cooked chopped tomato, 500ml of boiling water, and seasoning to the pan. Simmer until slightly reduced, 10-15 minutes. Add an extra splash of water if the sauce reduces too quickly. In the final 4-5 minutes, add the browned lamb.
FINISH UP
Add the sour cream, ½ the grated cheese, a sweetener (to taste), a knob of butter (optional), and seasoning to the ragù sauce. Simmer until heated through, 1-2 minutes. Add ½ the sauce to the pot of drained pasta and toss until fully coated.
TOO GOOD!
Pile up the saucy pasta. Smother in the remaining lamb ragû sauce. Sprinkle over the remaining grated cheese and the picked oregano. Finish with a final grind of black pepper. Delish, Chef!

Rigatoni Pasta - 200g
Free-range Lamb Shoulder Chunks - 320g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 20ml
Tomato Paste - 20ml
Red Wine - 20ml
Cooked Chopped Tomato - 300g
Sour Cream - 60ml
Grated Italian-style Hard Cheese - 30ml
Fresh Oregano - 5g

Download the Recipe

Serves 3

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE LAMB
Place a deep pan over medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season, and rest for 1-2 minutes. Roughly chop and set aside.
READY TO RAGÙ
Boil the kettle. Return the pan with the oil from the lamb and an extra drizzle of oil (if necessary) to medium-high heat. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes.
SIMMERING AWAY
Add the cooked chopped tomato, 750ml of boiling water, and seasoning to the pan. Simmer until slightly reduced, 15-20 minutes. Add an extra splash of water if the sauce reduces too quickly. In the final 6-8 minutes, add the browned lamb.
FINISH UP
Add the sour cream, ½ the grated cheese, a sweetener (to taste), a knob of butter (optional), and seasoning to the ragù sauce. Simmer until heated through, 1-2 minutes. Add ½ the sauce to the pot of drained pasta and toss until fully coated.
TOO GOOD!
Pile up the saucy pasta. Smother in the remaining lamb ragû sauce. Sprinkle over the remaining grated cheese and the picked oregano. Finish with a final grind of black pepper. Delish, Chef!

Rigatoni Pasta - 300g
Free-range Lamb Shoulder Chunks - 480g
Onions - 2
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Tomato Paste - 30ml
Red Wine - 30ml
Cooked Chopped Tomato - 450g
Sour Cream - 90ml
Grated Italian-style Hard Cheese - 45ml
Fresh Oregano - 8g

Download the Recipe

Serves 4

PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
BROWN THE LAMB
Place a deep pan over medium-high heat with a drizzle of oil. Pat the lamb chunks dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan, season, and rest for 1-2 minutes. Roughly chop and set aside.
READY TO RAGÙ
Boil the kettle. Return the pan with the oil from the lamb and an extra drizzle of oil (if necessary) to medium-high heat. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the tomato paste. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until almost evaporated, 1-2 minutes.
SIMMERING AWAY
Add the cooked chopped tomato, 1L of boiling water, and seasoning to the pan. Simmer until slightly reduced, 15-20 minutes. Add an extra splash of water if the sauce reduces too quickly. In the final 6-8 minutes, add the browned lamb.
FINISH UP
Add the sour cream, ½ the grated cheese, a sweetener (to taste), a knob of butter (optional), and seasoning to the ragù sauce. Simmer until heated through, 1-2 minutes. Add ½ the sauce to the pot of drained pasta and toss until fully coated.
TOO GOOD!
Pile up the saucy pasta. Smother in the remaining lamb ragû sauce. Sprinkle over the remaining grated cheese and the picked oregano. Finish with a final grind of black pepper. Delish, Chef!