Pasta With Lamb Ragu
An easy lamb ragu recipe to top your favorite pasta.
Recipe type: Main
Serves: 2-3 servings
  • 1½ tbsps garlic oil
  • 4 spring onions, finely sliced
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • ¼ tsp crushed chillies
  • 250g minced lamb
  • 1 can chopped tomatoes
  • 1 x 15ml tbsp redcurrant jelly
  • 1½ tsps Worcestershire sauce
  • A pinch of salt
  • Grinding of pepper
  • 250g pappardelle (or fettuccine)
  • Fresh mint
  1. Put a large pan of water on to boil for the pasta. Warm the garlic oil in a small, heavy-based pan and cook the spring onions, stirring for a minute or so.
  2. Sprinkle in the herbs and chilli, stir. Add the lamb and stir to break up the mince. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.
  3. Add the tomatoes, redcurrant jelly, Worcestershire sauce, salt and pepper, then give a good stir and bring to a simmer. Partially cover with the lid and simmer for 20 minutes.
  4. When the pasta water begins to boil, add some salt and cook the pasta according to packet instructions, and once cooked and drained, dress with the lamb rag├╣. Sprinkle a little bit of fresh mint onto each bowl to serve.
Recipe by sweetest kitchen at