This is a speedy (relatively) and convenient method of making a Lamb Ragu Pasta that makes no compromises on taste. I avoid the arduous task of slow-cooking mutton by using the minced meat from lamb sausages. In fact I find the starch, fat, herbs and spices of the sausage actually make for a better pasta sauce. The result is a delicious wholesome and flavourful meat sauce that can’t be beat.
- Lamg Sausage (350g)
- Brown or White Mushrooms (100g)
- Onion (1)
- Garlic(1 bulb = 12 cloves)
- Conchiglie (3 cups)
- Oxo Stock Cube (2)
- Red Wine (1 cup)
- Coriander Seed Powder
- Peel and then cut your onion into 6 wedges. Then slice them coarsely and pan fry in a large pan with some oil on low heat.
- In the meanwhile, slice your lamb sausages lengthwise on one side and peel off the skin. Place all the minced lamb in a bowl with half a cup of water. Mix well to loosen up the meat.
- Remove the onion from the pan, turn up the heat, add some oil and throw in the meat. Break up the clumps of meat as the water boils away. When the meat begins to brown, return the onion plus any drippings to the pan and continue stir-frying for another minute.
- Next add 1 cup of wine. Then add 2 oxo stock cubes (I normally use beef but you can also use lamb) dissolved in 2 cups of hot water.
- Peel your garlic bulb and throw the individual cloves into the pan. Quarter each mushroom into and add them to the pan as well.
- Add 1t sugar, 1t turmeric, 1t coriander seed powder and 1T oregano. Turn down the heat and simmer covered for 45 minutes to1 hour – until the sour taste of the wine is gone. Add water as needed such that you end up with a light sauce. You can make the sauce ahead of time, just keep it in the fridge til its needed.
- Boil your pasta in a pot of water with a dash of olive oil until it is about 2/3 cooked. Strain and then add your pasta to the pan and stir fry until the pasta is al dente. Add water as required such that you end up with a thick sauce just as the pasta is done. Splash on 4T of olive oil after turning the fire off.
- Sprinkle on some black pepper and perhaps some parsley after plating.
- You can use 3/4 cup red wine plus 1/4 cup Marsala wine for a more authentic Italian taste – remember to skip the 1t of sugar in step 6.
- Conchiglie a.k.a. seashell pasta is the best choice of pasta for this kind of sauce as it can hold the bits of meat better. Another type of paste suitable for this dish is farfalle, a.k.a. butterfuly pasta.
- The picture would look nicer if I had just cooked the pasta separately and then poured the sauce over it, but then it wouldn’t taste nearly as good. Sometimes you have to sacrifice looks for taste.
- Ragu and Ragout are both a dish made from gamey meat and chopped vegetables. Ragu is Italian and is usually cooked as a sauce. Ragout is French and is usually a stew.