Lamb And Mushroom Ragu Recipe

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A hearty bowl of pasta topped with lamb ragu is the perfect winter warmer, and makes a great leftover lunch, too!

The ingredient of Lamb And Mushroom Ragu Recipe

• 2 tbs olive oil
• 600g coles australian boneless mini lamb shoulder roast cut into 5cm pieces
• 1 brown onion finely chopped
• 1 carrot peeled finely chopped
• 2 celery sticks finely chopped
• 2 garlic cloves crushed
• 250g brown mushrooms thickly sliced
• 1 cup 250ml red wine or beef stock
• 800g can diced tomatoes
• 2 tbs tomato paste
• 1 tbs coarsely chopped rosemary
• 1 tbs thyme sprigs
• 1 tbs balsamic vinegar
• 2 tsp brown sugar
• 500g coles fresh pappardelle
• finely grated parmesan to serve

The Instruction of lamb and mushroom ragu recipe

• heat half the oil in a large frying pan over high heat add half the lamb and cook turning occasionally for 5 mins or until brown all over transfer to a slow cooker
• repeat with the remaining lamb
• heat the remaining oil in the pan add onion carrot celery and garlic and cook stirring for 5 mins or until onion softens transfer to the slow cooker
• add the mushroom to the pan and cook for 2 mins or until tender add to the slow cooker with the wine or stock diced tomato tomato paste rosemary thyme vinegar and sugar cover and cook for 4 hours on high or 6 hours on low or until the lamb is very tender
• use tongs to transfer the lamb to a large heatproof bowl use 2 forks to coarsely shred lamb return to the slow cooker and stir to combine season
• cook the pasta in a large saucepan of boiling water following packet directions or until al dente drain
• divide the pasta among serving bowls top with the lamb mixture and sprinkle with the parmesan

Nutritions of Lamb And Mushroom Ragu Recipe

calories: 537 272 calories
calories: 20 grams fat
calories: 6 grams saturated fat
calories: 50 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 29 grams protein
calories: n a
calories: 244 milligrams sodium
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calories: nutritioninformation