fakeaway.ng
for the home cook
LAMB RAGU
For some reason, any and every one can whip up a good pasta dish, there's just something about pasta, its like the blank canvas of food. It tastes good enough alone and you would really have to go out of your way to F it up.
I mean even just pasta with the right stew (obe) is mad for crying out loud.
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Anyway, I digress, this isn't about my love for pasta, well it is, but more specifically Bolognese !
Ahh...the first pasta dish I ever learnt how to make, growing up I must have made Bolognese every other day for dinner, and then when my little brother was old enough to cook, it was a wrap.
Bolognese eur-day !
So after years and years I started playing around with different minces of meat, because...not everyday minced beef.
Lamb was one I landed on because lamb is quiet a flavorsome and is quite sweet, so I ask you to give it a go.
You'll love it.
And don't be confined to pasta, this Ragu works with rice, potatoes, yam, plantain, anything.
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I'm thinking about doing minced chicken Bolognese next ....thoughts ?
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Yield: 4 Servings
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
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​Ingredients:
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​Minced Lamb 500g
1 pack of Spaghetti
6 large tomatoes
1 small carrot
2 scotch bonnets (ata rodo), more or less to taste
1 large onion
2 garlic cloves
Tomato puree, 1 tsp
Dried parsley ½ tbsp
Dried Oregano ½ tbsp
Salt (to taste)
Black pepper (to taste)
Chilli Powder (to taste)
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Grocery Shopping:
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​Prep:
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​Chop onions and tomatoes.
Dice garlic cloves.
Peel and chop carrot.
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​Instructions:
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​1). In a large skillet over low heat, heat 2 tablespoons of olive oil then add onions and garlic and fry, stirring occasionally until transparent (about 2 minutes).
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​2). Add mince and stir making sure to crumble the lamb with a spatula until browned (about 10 minutes on low/medium heat) then season with a little salt, to your taste.
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​3). Once lamb has browned add the chopped tomatoes, bonnets and puree and ¼ cup of water. Stir together and cover the skillet to let contents simmer on low heat for 10 minutes or until tomatoes have juiced in the lamb. Remove the tomatoes from the Ragu.
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Keep an eye out making sure your Ragu doesn’t dry out by adding a little water when necessary as it simmers.
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​4). Add parsley, black pepper, oregano, chili powder and stir.
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​done). With the heat very low, add carrots then cover the skillet with the slightly lid ajar and allow the sauce to simmer for further 10 minutes. Then stir and remove from the heat.
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Your Ragu is ready !
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Cook your spaghetti or choice of side according to its packet instructions and serve topping with your Lamb Ragu and Parmesan, if desired.
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​Enjoy !
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janet x