From Cafe Delites
Fiery Lamb Ragu on Parpadelle
- Time
- 50 min
- Makes
- 6
- Ingredients
- 17
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Ingredients
- 1 tablespoon olive oil
- 1 large brown onion (finely chopped)
- 1 medium carrot (peeled and chopped)
- 3 cloves garlic (crushed)
- 24 oz lamb steaks (diced into 1 1/2-inch cubed pieces)
- 2 large ripe tomatoes (chopped)
- 1 teaspoon dried Oregano
- 1/2 teaspoon dried Thyme
- 1 teaspoon crushed red chilli flakes
- 24 oz bottle of Italian Passata (or marinara/tomato sauce for U.S readers)
- 2 tablespoons tomato paste
- 1/3 cup red wine
- 1 tablespoon vegetable stock powder (or beef)
- 1 pinch sea salt
- 1/2 cup water
- 1 lb packet pappardelle pasta
- Parmesan cheese to serve
Nutrition
- Calories
- 563 kcal
- Fat
- 13 g
- Serving size
- 1 serving
- Fiber
- 7 g
- Sugar
- 11 g
- Sodium
- 408 mg
- Protein
- 38 g
- Trans fat
- 0.05 g
- Cholesterol
- 138 mg
- Carbohydrate
- 72 g
- Saturated fat
- 4 g
- Unsaturated fat
- 7 g
As published by Cafe Delites.
The method
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