Bow-tie Pasta with Lamb Ragu
ready in 1 hr 10 min.
- 2 ⅔ cups minced lamb
- 2 Tbsps vegetable oil
- 1 onion (diced)
- 2 cloves garlic cloves (diced)
- 1 Tbsp tomato puree
- ⅜ cup dry Red wine
- ⅞ cup Meat stock
- 2 sprigs rosemary (tied with string)
- paprika (sweet)
- Chili powder
- 2 cups chopped tomatoes (tinned)
- 2 cups button Mushrooms (sliced)
- 8 cups Farfalle
- 0.333 cup Parmesan (shaved)
- rosemary (to garnish)
Fry the minced lamb in hot oil, stirring, until it has a crumbly texture. Add the onions and garlic and fry for a further 2-3 minutes.
Add the tomato purée, deglaze with the wine and pour in the stock. Add the rosemary and season with salt, ground black pepper, sugar, paprika and chilli. Stir in the tinned tomatoes. Half cover and simmer for 40 minutes, stirring occasionally. Add more stock if required.
Add the mushrooms 5-10 minutes before the end of the cooking time.
Cook the pasta in boiling salted water until al dente.
Check the seasoning in the ragout and arrange on plates with the pasta. Scatter over the parmesan and serve garnished with fresh rosemary.