Lamb Ragu

With red wine, mushrooms and caramelised baby onions.

prep
10 MINS
cook
25 MINS
serves
4
prep
10 MINS
cook
25 MINS
serves
4

Ingredients

  • 500g continental lamb sausages (e.g. leek and thyme)
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 3 anchovy fillets
  • ⅓ cup red wine
  • 400g jar Prodivore d'Italia Vine Ripened Tomatoes with Caramelised Baby Onions Pasta Sauce
  • 150g baby portobello mushrooms, quartered
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 400g dried pasta
  • Shaved parmesan cheese, for serving
  • Fresh thyme sprigs, for garnish

Method

Step 1

Remove skins from the sausages and discard. Heat oil in a saucepan, add the sausage meat and roughly break with a wooden spoon while browning, taking care not to break down mince too much. Brown well, stirring regularly.

Step 2

Add garlic and anchovies, cook for a further minute. Stir in wine and cook until evaporated. Add Prodivore d'Italia Sauce, mushrooms, bay leaves and thyme. Bring to the boil. Reduce heat, cover with a lid and simmer for 15 minutes, stirring occasionally.

Step 3

Meanwhile, cook pasta following packet directions. Drain pasta and stir into sauce. Serve immediately with parmesan and garnish with thyme sprigs.


Tip

Pasta sauce can be made ahead of time and frozen for up to 2 weeks, before required.