Skip to the beginning of the images gallery

Pugliese lamb ragu

Name: Pugliese lamb ragu
Cook time: 25 min
Yield: 1
Cuisine: Bari, Italy

with orecchiette pasta and basil drizzle

Ready in around 25 mins

RECIPE FACT:

Puglia, a southern region forming the heel of Italy’s “boot,” is known for its whitewashed hill towns, centuries-old farmland and hundreds of kilometres of Mediterranean coastline.

Nutritional Info:

Energy: 2,953kJ (706kcal)
Protein: 46g
Carbohydate: 69g
Sugars: 12g
Fat, total:26g
Saturated:9g
Sodium:1,211mg
Contains:Almonds, Cashews, Gluten, Milk, Soy, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE PASTA AND PREPARE THE VEGETABLES:
Once the water is boiling, carefully add the orecchiette pasta and cook for 10-11 mins. Keep 1 Tbsp of pasta water for later use. Drain well into a colander and drizzle with oil to stop from sticking. Slice the roasted capsicum into ½ cm strips.
2. TO START THE LAMB RAGU:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the pulled lamb and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Add the orecchiette, peas, roasted capsicum and baby spinach then season with salt and pepper and cook for 1-2 mins, stirring to combine.
3. TO FINISH THE LAMB RAGU:
Add the Pugliese sauce and reserved pasta water then bring to a simmer for 2-3 mins or until hot.
TO SERVE:
Spoon the orecchiette and lamb ragu into a bowl then top with basil drizzle. Sprinkle with shaved Parmesan and toasted almonds.