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You can make this as per the method below or put it in the slow cooker for a couple of hours and really let those flavours develop. I have been known to leave my bolognese sauce in the slow cooker for six hours before serving, so next time I might do the same with this.
Ingredients
Makes 4 servings
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalk, diced
- 1 courgette, diced
- 6 sprigs rosemary, finely chopped
- 3 garlic cloves, finely chopped
- 500g lamb mince
- 200ml red wine
- 2 x 400g tins chopped tomato
- 4 tbsp tomato puree
- 1 tbsp freshly ground pepper
- 450g rigatoni
- grated Parmesan to serve
Preparation
1. Heat the oil in a large pan. Add the onions, carrots, celery and courgette and cook over a medium heat for 5 minutes.
2. Add the rosemary, garlic and mince and cook, stirring frequently, for 5 minutes, until the mince is browned all over.
3. Add the wine, tomatoes and tomato puree. Season well and simmer for 30 minutes until the sauce has reduced and is nice and thick.
4. While the ragu is cooking, cook the rigatoni as per instructions on the packet.
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