Lamb Pasta Sauce
2 hours 15 mins
serves 6
serves 6
A slow-cooked lamb ragù with wine, garlic, and tomato. Meltingly tender, mostly hands-off, and beautiful on al dente pasta.
Easy
Ingredients
3 tablespoons extra-virgin olive oil
5-6 garlic cloves, bashed
2 large lamb forequarter chops (you can use more if you want the sauce meatier)
200 mL red or white wine
2 × 400 mL tins chopped tomatoes
500 mL water (or stock)
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
5-6 garlic cloves, bashed
2 large lamb forequarter chops (you can use more if you want the sauce meatier)
200 mL red or white wine
2 × 400 mL tins chopped tomatoes
500 mL water (or stock)
Salt and freshly ground black pepper
Method
Heat the olive oil in a large, heavy-based saucepan over medium heat.
Add the garlic and cook for 2–3 minutes, just until fragrant.
Add the lamb chops and brown them well on both sides.
Pour in the wine and let it bubble for 2 minutes to reduce slightly.
Add the chopped tomatoes and water. Bring to a simmer, then reduce the heat to low.
Cover and cook gently for 2 hours, or until the lamb is meltingly tender and falling off the bone.
Remove the bones from the and the skins from garlic cloves and squish the cloves into the sauce.
Stir well to combine and season generously with salt and pepper.
Heat the olive oil in a large, heavy-based saucepan over medium heat.
Add the garlic and cook for 2–3 minutes, just until fragrant.
Add the lamb chops and brown them well on both sides.
Pour in the wine and let it bubble for 2 minutes to reduce slightly.
Add the chopped tomatoes and water. Bring to a simmer, then reduce the heat to low.
Cover and cook gently for 2 hours, or until the lamb is meltingly tender and falling off the bone.
Remove the bones from the and the skins from garlic cloves and squish the cloves into the sauce.
Stir well to combine and season generously with salt and pepper.