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Lamb Ragu with Olives & Casareccia

Lamb Ragu with Olives & Casareccia

Lamb Ragu with Olives & Casareccia

Serves 6

 2 Tbsp extra virgin olive oil (EVO)    
1 onion, peeled & diced
1 carrot, peeled & diced
1 celery rib, diced
½ fennel bulb, diced
1 red capsicum, diced
5 cloves garlic, peeled & chopped
2 sprigs fresh thyme, leaves stripped
2 bay leaves
2 Spice Trader star anise      
2 sprigs fresh rosemary, leaves stripped
½ tsp Spice Trader ground cinnamon
1½ Tbsp Sabato pronto rosso    
1 bottle Sabato tomato passata    
150ml red wine
Zest of ½ orange
1 tsp brown sugar
1kg boned shoulder of lamb, cubed
Sea salt and freshly ground black pepper
½ 280g jar Salvagno olives in brine , drained
500g Rustichella casareccia pasta


Heat EVO in a casserole dish. Add the onion, carrot, celery, fennel, capsicum & garlic and sauté for 10 minutes. Add the herbs & spices and cook for a further 5 minutes. Add the pronto rosso, passata, red wine, orange zest and brown sugar. Cook for a further 8 minutes, before adding the lamb and seasoning with salt and pepper. Cover with baking paper, before placing the lid on the casserole. Braise for 1½ hours over a low heat. Remove the lid and baking paper, before adding the olives and cooking for a further ½ hour.

Bring a large pot of water to the boil, add pasta, cook until al dente and drain. Season the lamb ragu to taste before serving over the cooked pasta.

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