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Tagliatelle with a tangy lamb ragu

Method

  • Heat a little oil in a large heavy-bottomed pan and gently saute the garlic, prosciutto and onion until tender. Add the diced lamb and toss until it changes colour. Then add the wine, stock, 2 cups tomato cooking sauce, the bay leaves, grated rind of 2 lemons and seasonings. Mix well and bring to the boil.
  • Turn the heat down and simmer for about 30 mins until thick and fragrant and the lamb is very tender, adding more tomato cooking sauce if needed. Taste for seasoning and stir in a squeeze of lemon juice and the parsley.
  • Cook the pasta in plenty of lightly salted boiling water until al dente. Drain well and then toss in the sauce.
  • Serve the pasta in individual bowls with parmesan sprinkled on top.

Ingredients

  • olive oil
  • 2 garlic cloves, crushed
  • 4 slices prosciutto, finely diced
  • 1 medium onion, finely chopped
  • 500 gm lean lamb, finely diced 
  • 1 cup dry white wine
  • 2 cups chicken stock
  • 2-3 cups Italian tomato cooking sauce
  • 1-2 bay leaves
  • 2 lemons
  • sea salt & freshly ground pepper
  • 2-3 tbsp chopped Italian (flat leaf) parsley
  • 400 gm tagliatelle
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm