Wannabe Gastronomy – Lamb Ragu

Having gorged ourselves on the finest of British legs of lamb over Easter cooked to perfection which to us is definitely on the pinker of pink sides  (and followed by a rhubarb crumble and cream which was divine) we had a reasonable sized chunk left.  I left it for a couple of days pondering its further execution when inspiration struck, we had wine left over, a lamb ragu would be perfect. Lamb Ragu 1

I gathered together the basic ingredients, chopped onions, grated carrots, minced garlic. Lamb Ragu 2

Chopped up the lamb to try and finely mince it, mine is probably a bit on the rough side, but no matter.

Then fried the onions until lightly golden, added the carrots and garlic and fried until the moisture was off the carrots and added the lamb and fried that off to brown the meat up, added a large glass of wine and burnt off the alcohol, reducing the liquid until a smear is left in the bottom of the pan.   Next I added the tomatoes, tomato puree, herbs, a good splash of Worcester sauce (not in the picture) and a little water which was used to clean out the tins of tomatoes, salt and freshly cracked black pepper and let it all bubble gently for half an hour. Lamb Ragu 3

Cooked off the tagliatelle, grated the parmesan and combined.  It was yummy.

Wannabe Gastronomy Indeed.

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