Sunday, 1 January 2012

Lean Lamb Mince Ragù with Basil and Tomato Sauce

Lamb Mince Ragù 
by Jimmy Boswell - Gluten Free Chef

What is it about Lamb Mince that I love so much? It’s the way that it takes up the flavours of the herbs and a traditional Ragù is a great way to cook the lamb mince.

A Ragù is a traditional Italian meat sauce that is typically served with pasta. In Italy a Ragù usually contains ground beef,  tomatoes, onions, celery, carrots, white wine and seasonings. Ragù sauce is typically a thicker meat sauce that is usually served over pasta.

What You Need

500 g lean minced lamb
4 tbsp olive oil
2        medium onions, diced
1        carrot, fine chopped
1        celery stalk, fine chopped
3        clove(s) garlic, minced
2        large bay leafs
1 tbsp fresh rosemary, chopped
2 tbsp fresh Basil rough chopped
2        large red bell peppers, washed, cored, seeded, diced
800 g canned tomatoes, peeled, crushed
250 ml           dry white wine (optional replace with stock if wine not desired)
200 ml chicken stock
            salt and fresh ground pepper, to taste

Bring it Together

Heat the oil in a large enough saucepan over high heat. Add the onion, garlic, carrot and celery and sauté for 5 minutes.

Add the meat and cook until it just begins to change color. Don’t play with the meat to long as you will be cooking this dish off for an hour or two.

Add the rosemary, bay leaf, basil and peppers. Continue to cook, stirring occasionally over low heat, for about 10 minutes.

Stir in tomatoes  and chicken stock and cook (simmer) sauce for about ten more minutes over a low heat. Add the wine and season with salt and pepper.

Cover and cook over low heat for about 1.5 hours, stirring frequently. Remove cover after 1.5 hours and cook to reduce the ragu until its thickened. I do not like to use thickeners as I want all the great flavours to be as natural as possible.

Just before serving, about 5-10 min check and adjust seasoning to taste.

I would serve with a wide, ribbon style Gluten free pasta.

Tip:    I quite often make the Ragù the day before and let it develop even better taste covered in the fridge overnight.

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