Back to Recipe Menu

Pasta with lamb ragu


  • Heat a thin layer of oil in a large heavy-bottomed pot until smoking. Then brown the lamb all over. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the carrot, onion, garlic and bacon until tender, regularly stirring. 
  • Then add the tomato puree, 1 cup stock, seasonings, the thyme sprig, bay leaves and about 2 tbsp chopped parsley. Return the lamb, mix well and bring to the boil. Turn the heat down and gently cook for about 30-40 mins until the lamb is very tender, stirring and adding more stock as necessary. 
  • When almost ready, cook the pasta in lightly salted, boiling water until al dente. Drain well. 
  • To serve, mound the pasta in individual bowls and top with plenty of the ragu and a sprinkling of parmesan and chopped parsley.


  • olive oil
  • 750 gm diced lamb
  • 1 medium carrot, diced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2-3 rindless bacon rashers, sliced
  • 1 heaped cup tomato puree
  • 1-2 cups chicken stock
  • sea salt & freshly ground pepper
  • 1 fresh thyme sprig
  • 2 bay leaves
  • 4 tbsp chopped fresh parsley
  • 400 gm pappardelle (or fettuccine)
  • 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.

Conversion Tool

  • 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