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
  • 1/3 cup red wine
  • 400g jar Providore Series Vine Ripened Tomatoes with Caramelised Baby Onions sauce
  • 150g baby portobello mushrooms, quartered
  • 2 bay leaves
  • 2 teaspoons fresh thyme leaves
  • 400g dried pasta
  • Shaved parmesan cheese, for serving
  • 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 and cook for a further minute. Stir in wine and cook until evaporated. Add Providore Series sauce, mushrooms, bay leaves and thyme. Bring to the boil. Reduce heat, cover with a lid and simmer for 15 minutes, stirring occasionally. Meanwhile cook pasta following packet directions.

Step 3

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.