If you’re looking for a fancy sounding pasta dish that is secretly REALLY easy to make AND is ready in 30 minutes, you’re in the right place. This recipe for Easy Lamb Ragu will make dinner feel special, even on a Tuesday. Makes 3 servings.
Course: Main Course
Author: Kari Cooks
1tablespoonextra-virgin olive oil
2carrotspeeled and diced
1/2medium yellow onionchopped
1/2teaspoonfine sea salt
1/4teaspoonground black pepper
14ouncecan diced tomatoesincluding the juice
1/4cupdry red wineI use Cabernet Sauvignon
3servingspappardelle or other wide pasta
Heat extra-virgin olive oil in a large skillet on medium heat. Add the diced carrots and chopped yellow onion and cook 3 minutes.
Add the lamb, coriander, fennel, cumin, salt and pepper. Stir together, then cook, stirring occasionally, for 5 minutes.
Add the canned tomatoes with juice, chicken stock and tomato paste, and wine and cook another 5 minutes.
Add bay leaf; cover and simmer over low heat for 15 minutes, until liquid is reduced and sauce has thickened.
While sauce is cooking, bring water to boil in large saucepan. Add pasta and cook according to package directions, then drain.
Add pasta to plate/bowl, then top with lamb ragu. Serve warm.
Store leftovers in covered container in refrigerator up to 3 days.