eCook Meal
Braised Lamb Ragù
with grated Italian-style hard cheese & fresh oregano
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R226.04
for 4 servings · R56.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
-
Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Red Wine needs 40 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
-
Cooked Chopped Tomato needs 600 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 40% of packR18.00
-
Rigatoni Pasta needs 400 gBronze Die Rigatoni Pasta 500 g 500 g at R59.99 · 80% of packR47.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Free-range Lamb Chunks needs 640 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 64% of packR41.59
-
Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Braised Lamb Ragù?
The preparation time for Braised Lamb Ragù with grated Italian-style hard cheese & fresh oregano is between 20 and 35 minutes.
What is the total time required to make Braised Lamb Ragù with grated Italian-style hard cheese & fresh oregano?
The total time required to make Braised Lamb Ragù with grated Italian-style hard cheese & fresh oregano is between 40 and 55 minutes.
How many servings does Braised Lamb Ragù provide?
4 servings
What are the main ingredients in Braised Lamb Ragù?
Free-range Lamb Chunks, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Oregano, Red Wine, Rigatoni Pasta, Sour Cream, Tomato, Tomato Paste
What is the nutritional information of Braised Lamb Ragù?
Calories: 1020, Carbs: 109 grams, Fat: grams, Protein: 48.4 grams, Sugar: 20.1 grams, Salt: 849 grams
How do I prepare Braised Lamb Ragù?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Braised Lamb Ragù?
Free-range Lamb Chunks, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Oregano, Red Wine, Rigatoni Pasta, Sour Cream, Tomato, Tomato Paste
How many calories does Braised Lamb Ragù have?
1020 calories
How much fat content does Braised Lamb Ragù have?
grams