White Lamb Ragu
White Lamb Ragu - Image 2

White Lamb Ragu

Mix up your regular tomato ragu. This delicious twist on the classic is a “white ragu”, which uses only a small amount of tomato paste mixed with a rich, deep-flavored stock. This style of ragu highlights the flavour of the lamb and all the woody herbs from the garden.

It’s hearty but elegant and needs a long slow cook, so make this when you’re having a day at home or friends over for dinner.

Price range: €1.72 through €67.16

€11.00
€3.49
€5.00
€26.45
Select options This product has multiple variants. The options may be chosen on the product page €51.48
€67.16
€10.24
Select options This product has multiple variants. The options may be chosen on the product page €1.72
€9.30
€9.00
€14.36
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the bone. The liquid should be just bubbling, do not let it boil or the lamb will become tough.

Step 7
When the lamb is fall-off-the-bone tender, remove the meat from the pot and let it cool for 10 minutes on a plate or board. Increase the heat to medium, bring the liquid to a simmer and cook for 10-20 minutes until the sauce thickens. If you’d like a smooth, creamy consistency, feel free to use a stick blender to blitz the mixture in the pot before bringing to a simmer.

Step 8
When the lamb has cooled slightly, remove the bones and any fatty or grisly bits, then shred the meat with a fork and tongs, or your hands.

Step 9
Once the sauce has thickened, reduce the heat to low again, return the lamb to the pot and stir to heat through then serve.

Step 10
Serve over tagliatelle with lots of grated parmesan

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