About 30 Minutes!
Linguine with Lamb Ragu
(Substitute Beef or Pork if you prefer)
- 2 lbs ground Lamb (pork or beef may be substituted)
- 1/2 – 1 small tin Tomato Paste (6 oz|170 g)
(to your taste)
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 6 cloves finely chopped Garlic
- Salt & Pepper to taste
- 1 Onion, chopped
- 1 tbsp butter (more if needed)
- healthy drizzle of Olive Oil
- 1 lb dry Linguine
- Fresh Grated Parmesan or Asiago Cheese
This is a hearty and rich, meaty ragu with a touch of tomato, rather than a tomato sauce with a ground meat.
Add as much or as little tomato as suits your taste – but keep it meaty!
We love it with ground lamb, but it’s just as wonderful with ground pork or beef.
You can subsitute a little tomato sauce rather than tomato paste – use whatever you have on hand. This recipe is not fussy and is very forgiving.
Step by Step Instructions
Step 1 – Put the water on!
Fill a large pot with water and a little salt and bring to a boil (for cooking pasta).
Step 2 – Let’s Get Saucy!
In a large skillet (I use a cast iron fry pan) over medium-high heat melt butter and sauté garlic and onions until they become fragrant and begin to brown.
Add ground lamb. Using a wooden spatula, break up ground lamb while browning. Add more butter if it begins to stick while cooking. Add Salt & Pepper to taste.
Once lamb is cooked through, add tomato paste and a splash of water – just a splash. This is a thick, meat based sauce with a touch of tomato, so don’t add too much water. Stir to combine, and let simmer 5 minutes.
Next, add cinnamon, nutmeg, and a good drizzle of olive oil. Stir well to combine. correct seasoning if required, and let simmer gently for 20 min.
When sauce is about 10 min from finish, drop the linguine into boiling water and cook to al dente (usually about 7-10 min. Check your packaging for cooking time).
When pasta is al dente, drain and serve into individual pasta bowls. Finish each plate with a generous helping of Ragu and a healthy smattering of fresh Parmesan or Asiago Cheese. Serve, and enjoy!