Sometimes, after a long day, the only thing that will suffice is comfort food. Good, carb-heavy, rich comfort food. This spaghetti topped with red wine lamb ragu is exactly the kind of thing that hits that spot.
This saucy, meaty dish is kind of like an upgrade on regular bolognese. Lamb has a much more robust flavour than beef, which means it stands up well to the strong garlic flavour (have I mentioned how much I love garlic before!?). It also adds a fatty richness whilst the acidic red wine balances this out for a perfectly rounded sauce.
This whole delicious recipe is made entirely from ingredients in the Waitrose Duchy organic range, which I mentioned in my recent post about eating organic. I don’t often cook with lamb these days but this recipe has me converted. It’s such a flavoursome meat and works so well in hearty, warming meals like this. Autumn, I’m ready for you!
Obviously, this tastes perfect on top of a big bowl of spaghetti, topped with plenty parmesan for good measure. It would also work great as a lasagne filling. Can’t go far wrong with the holy trinity of food that is carbs + sauce + cheese!
- 1 tsp olive oil
- 3 cloves garlic, minced
- 2 medium red onions, diced
- 2 large tomatoes, diced
- 400g lamb mince
- 2 tsp dried oregano
- 175ml red wine
- 100ml beef stock
- 400g passata
- salt, to taste
- Add the oil, garlic and red onions to a large pan and fry over a medium heat until the onions are soft.
- Add the tomatoes, lamb mince and oregano and cook until the mince is browned.
- Pour in the red wine and beef stock and simmer until the liquid has reduced by half, about 10 minutes.
- Stir in the passata and salt and continue to cook for a further 10 minutes. Serve with spaghetti.