Slow Cooked Lamb Ragu

Rich, Savoury & Comforting with a Hint of Spice

Serves: 4-6
Prep time: 20 minutes
Cook time: 6 hours
Difficulty: Easy

Ingredients:

• 500g lamb mince

• 4 cloves garlic, finely chopped

• 1 cup good-quality red wine

• 2 large carrots, shredded

• 2 sticks celery, finely diced

• 1 large onion, chopped

• 2 bay leaves

• 1 tsp smoked paprika

• 1 cinnamon stick

• 2 tbsp tomato paste

• 1 tin (400g) crushed tomatoes

• 1 tbsp fresh rosemary (or 1 tsp dried)

• 1 tbsp fresh thyme (or 1 tsp dried)

• 1 tsp fresh basil (plus extra for garnish)

• 2 cups beef stock

• 1/2 cup cream

• 1-2 tbsp The Larder Chilli Oil (adjust to your preferred spice level)

• Freshly grated pecorino, to serve

Method:

1. Brown the Lamb: In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the lamb mince and cook, breaking it up with a spoon, until browned and caramelized. Remove the lamb from the pot and set aside.

2. Sauté the Vegetables: In the same pot, add the onion, garlic, carrot, and celery. Cook over medium heat, stirring occasionally, for 5-7 minutes, or until softened.

3. Infuse with Chilli Oil: Once the vegetables are soft, add The Larder Chilli Oil and stir for about 1 minute to infuse the oil into the veggies. This will add a lovely depth and subtle heat to the ragu.

4. Deglaze with Wine: Pour in the red wine and bring to a simmer. Use a spoon to scrape up any brown bits from the bottom of the pot—this is all flavour! Let the wine cook down for about 2 minutes to reduce slightly.

5. Add the Spices and Tomatoes: Stir in the smoked paprika, cinnamon stick, rosemary, thyme, and bay leaves. Add the tomato paste and cook for 1-2 minutes, then pour in the crushed tomatoes. Stir well to combine.

6. Simmer the Ragu: Return the browned lamb to the pot. Add the beef stock and season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and let the ragu cook gently for 5-6 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.

7. Finish the Sauce: Once the ragu is done, remove the cinnamon stick and bay leaves. Stir in the cream, and taste for seasoning, adjusting with more salt, pepper, or chilli oil if needed.

8. Serve: Serve the ragu over pasta of your choice (pappardelle, rigatoni, or spaghetti work well). Garnish with freshly grated pecorino and torn basil leaves. For an extra touch, drizzle with a little more cream and a splash of chilli oil before serving.

Notes:

• Chilli Oil Tip: If you prefer a spicier dish, add an extra tablespoon of The Godfather to taste. It gives the ragu a wonderful heat that’s balanced by the richness of the lamb and cream.

• Wine Tip: Choose a red wine that you enjoy drinking, as its flavour will infuse the sauce. A Shiraz or Cabernet Sauvignon works well in this recipe.

• Make Ahead: This ragu improves in flavour the next day, so feel free to make it ahead of time and reheat gently. It also freezes beautifully for up to 3 months.

• Serving Suggestions: While pasta is the obvious choice, this ragu is also delicious served with creamy mashed potatoes or polenta.

Why You’ll Love This:

• The slow cooking process brings out the deep, rich flavours of the lamb and spices, with a gentle warmth from the chilli oil.

• The addition of smoked paprika and cinnamon gives the ragu a unique, comforting depth, while the chilli oil adds a subtle kick without overwhelming the dish.

• It’s a comforting, hearty meal that works perfectly for weekend dinners, special occasions, or whenever you’re craving something indulgent.