Vegetable-loaded Lamb Ragu
Ingredients
- olive oil for frying
- 4 cloves garlic chopped
- 1 large brown onion finely diced
- 1 carrot grated
- 2 stalks celery finely diced
- 1 fennell finely diced
- 1 zucchin grated
- 3 tbsp tomato paste
- 1 handful parsley leaves and stem finely chopped
- 500 grams lamb shoulder cut into roughly 4cm chunks
- 2 tins tomatoes
- 2 cups bone broth or stock of choice
- salt and pepper to taste
- pasta of your choice
Instructions
- In a heavy based pot on medium heat, saute onion, garlic, celery, carrot and fennel with a few good glugs of olive oil and a couple of pinches of salt. This will take a few minutes. It will become fragrant and everything will soften.
- Add the zucchini and parsley and sautee for another couple of minutes
- Add the diced lamb shoulder, stirring occasionally so the outside of the meat becomes golden. After a few minutes add the tomato paste. The tomato paste will begin to caramelise on the bottom of the pan and then it's time to add the tomatoes followed by the stock.
- Give it a good stir, pop the lid on and turn the heat down to low and let the sauce do its thing. It's good to check the sauce every now and then and give it a stir
- After roughly 2.5 hours, the meat should be soft and tender, and the sauce will have reduced and thickened
- Cook pasta and serve together with the ragu
Notes
For BLW you can serve this meal as pictured.
To serve as a puree simply blend a small portion of the sauce once the meat is very soft and tender.
Tried this recipe?Let us know how it was!