Cass’ Lamb Ragu

Slow-Cooked Lamb Fillets with Red Wine Sauce and Pappardelle

This recipe is all about bold flavors and simple ingredients that come together to create the perfect meal. Searing lamb fillets, infusing them with garlic, rosemary, and thyme, and slow-cooking them in red wine creates a mouthwatering dish. A dash of Worcestershire sauce, a pinch of sugar, and a bit of cream take it over the top, making it an unforgettable experience for your taste buds!

Ingredients:

• Lamb fillets (enough to serve your crowd)
• Salt & pepper to taste
• Fresh thyme sprigs
• Fresh rosemary sprigs
• A whole head of garlic (lots of garlic!)
• Red wine (preferably from the “bad shelf” – no judgment here!)
• 1 large tomato passata
• Mini cherry tomatoes (optional)
• 2 tablespoons of Worcestershire sauce
• Pinch of sugar
• 2 bay leaves
• 1 large carrot, finely chopped
• 1 stick of celery, finely chopped
• 1 onion, finely chopped
• 1 can of Heinz peas (because peas make everything better!)
• ½ cup of cream (just a little cheeky indulgence!)
• Pappardelle (or your favorite pasta)
• Your Yiayia’s Weapon

Method:

1. Sear the Lamb Fillets:
   Start by heating a frying pan over high heat. Season your lamb fillets with salt and pepper, then sear them in the pan until golden and crispy on all sides. The heat locks in the juiciness, giving you that perfect crust.
2. Add the Herbs & Garlic:
   Once your lamb fillets are seared, add thyme, rosemary, and a whole lot of garlic (don’t be shy) to the pan. Let the garlic cook for a minute or two, releasing its beautiful fragrance.
3. Pour in the Red Wine:
   Open your “bad shelf” red wine and pour it into the pan, scraping up all those delicious brown bits from searing the lamb. The wine will bring out all the richness of the dish. Transfer everything into a baking dish.
4. Add Veggies and Sauce:
   To the baking dish, add finely chopped carrots, celery, and onion for some hearty flavors. Pour in the rest of your wine and add the tomato passata, mini cherry tomatoes (optional), Worcestershire sauce, pinch of sugar, and bay leaves. Stir it all together.
5. Slow Cook:
   Cover your baking dish and cook everything in a medium heat oven for about 4 hours, letting the flavors meld together and the lamb become incredibly tender.
6. Add Peas & Cream:
   About 30 minutes before you’re ready to serve, add a can of Heinz peas and ½ cup of cream to the dish for a rich, comforting touch.
7. Prepare the Pasta:
   While the sauce is simmering, cook your pappardelle (or your favorite pasta) according to the package instructions—usually about 4-5 minutes.
8. Shred the Lamb & Combine:
   Once the lamb is done, use a Wooden Koutali board to shred it. Mix it well into the sauce so all the flavors get absorbed into the tender meat.
9. Serve & Enjoy:
   Plate your pasta and pour over that rich, flavorful lamb sauce. Don’t forget to add a little cheese (because who can resist?), and enjoy every bite!

Why You’ll Love It:

• Simple yet Flavorful: The combination of red wine, garlic, and fresh herbs creates a depth of flavor that is nothing short of magical.
• Comforting: A slow-cooked lamb dish with pasta and cream that feels like a warm hug on a plate.
• Cheeky Indulgence: A little cream, some peas, and a lot of love makes this a perfect, indulgent meal.

Time Needed

Nigella’s: 30 minutes – before the oven
Rookie’s: 1 hour – before the oven

Don’t forget to lick the koutali 😉

Product Used