Lamb ragu with tagliatelle by Peter Gordon

Name: Lamb ragu with tagliatelle by Peter Gordon
Cuisine: International
Ingredients: 1kg lamb mince, at room temperature; 80g parmesan cheese, finely grated; 500g tagliatelle; 100g olives (green or black, whole or pitted); 3tbsp brown sauce; x2 400g cans chopped tomatoes; 1 large carrot, peeled and coarsely grated; 150g mushrooms, sliced portabello, chestnut, field or shiitake; 1tsp fennel seeds or cumin seeds; 1tsp ginger, finely chopped; 2 cloves garlic, chopped; 1 large red onion, thinly sliced; 30 sage leaves, keep the 12 best-looking ones separate; 50g butter, or use olive oil; 2 spring onions, thinly sliced

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Main Course

Ingredients

1kg lamb mince, at room temperature
80g parmesan cheese, finely grated
500g tagliatelle
100g olives (green or black, whole or pitted)
3tbsp brown sauce
x2 400g cans chopped tomatoes
1 large carrot, peeled and coarsely grated
150g mushrooms, sliced portabello, chestnut, field or shiitake
1tsp fennel seeds or cumin seeds
1tsp ginger, finely chopped
2 cloves garlic, chopped
1 large red onion, thinly sliced
30 sage leaves, keep the 12 best-looking ones separate
50g butter, or use olive oil
2 spring onions, thinly sliced

Accompaniment

Description

Serves 6

Method

1
1. Put a heavy-based medium saucepan on medium heat and add half the butter. Once melted, add the selected sage leaves and cook until crisp, stirring the whole time so they don’t burn. Remove from the pan and sit them on a plate.

2. Add the remaining butter, onion, garlic, ginger, fennel seeds and sage and cook over medium heat until the onion is caramelised — stirring frequently.

3. Add the lamb and cook it, stirring well to break it up.

4. Once the lamb is browned, add the mushrooms and carrot and cook for one minute.

5. Add the tomatoes and then rinse each of the cans out with half a can of water and add this to the pan as well. Mix in the brown sauce and ½ tsp fine salt. Bring to the boil. Put a lid on the pan, reduce the heat to low and cook for 45 minutes, stirring several times to prevent it sticking to the bottom.

6. Take the lid off and continue cooking until excess liquid has evaporated — about 10 min. When it’s almost ready, stir in the olives and add salt and pepper to taste.

7. Cook the pasta as per packet instructions and drain. Return to the pot you cooked it in, then mix in one third of the ragu and half the parmesan. Divide among four warmed bowls.

8. Spoon the remaining ragu on top and scatter with the spring onions. Sprinkle on the remaining parmesan and fried sage leaves.

For more tips and ideas on how to cook New Zealand lamb visit loveourlamb.co.uk