Recipe
Lamb & Vege Ragu
- Serves
- 6-8
Ingredients
Batch
Method
- 1Preheat the oven to 200°C.
- 2Place the capsicum strips on an oven tray lined with baking paper. Toss with olive oil, season with salt and pepper, and roast for 20 minutes.
- 3In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion, courgette and carrot, cook for 5 minutes. Stir in the garlic and herbs and cook for another minute.
- 4Add the lamb mince to the pan, stir to break up, cook for 3-4 minutes. Add the tomato paste, salt, tomatoes and beef stock (crumbled). Reduce the heat to low and simmer until thickened, about 10 minutes. Stir through the butter and a pinch of salt and pepper.
- 5While the lamb is simmering, cook the pasta in a pot of boiling water until al dente, about 10 minutes.
- 6Add the pasta and basil to the lamb mix. If the sauce is dry, add a small amount of the water the pasta was cooked in.
- 7Divide the ragu between plates and top with roast capsicum and crumbled feta.
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