Lamb and Mushroom Ragu

Written By Jeff Ross

Lamb and Mushroom Ragu



  1.4kg pyengana diced lamb or four quarter chops 

  1 tbsp olive oil

  250g button mushroom, sliced

  4 garlic cloves, crushed

  1 large brown onion, finely chopped

  2 carrots, peeled, finely chopped

  2 celery sticks, finely chopped

  700g tomato passata 

  250ml beef stock 

  4 sprigs of thyme

  3 sprigs of rosemary leaves, chopped

  250g spinach, shredded

  375g fettuccine pasta 

  40g grated parmesan,basil leaves, to serve 




Step 1

Heat oil in large saucepan over medium-high heat. Seaon lamb and cook, turning occasionally, for 5-7 mins or until brown. Transfer to bowl. Add mushrooms to same pan, cook for 5 mins or until tender. Transfer to bowl with lamb.

Step 2

Add garlic, onion, carrot and celery to pan, adding a little extra oil if necessary. Cook until onion softens. Return lamb, mushrooms and any remaining juices to pan. Add passata, stock, thyme and rosemary. Bring to the boil, then reduce to a low heat. Cook covered for 2-2 ¼ hrs or until lamb is tender or falling of the bone. Use tongs to transfer lamb to heat proof bowl and coursely shred lamb. Discard bones. Return lamb to mixture, add spinach stir through. Remove thyme stalks. 

Step 3

Meanwhile, cook pasta in a large saucepan of boiling water until al dente. Drain well.

Step 4

Divide pasta and ragu among serving bowls. Top with parmesan and basil leaves. Serve.

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