Rigatoni pasta with lamb ragu
This lamb ragu cooks really well in a slow-cooker for several hours. The flavours develop really nicely when made the day before serving, which makes any left-overs an item worth fighting for!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.heinz.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Wooden spoon
- Pot
- Colander
- Pepper mill
- Grater
- Serving bowl
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 Onion, chopped
- 2 Cloves garlic, finely chopped
- 1 Small red chilli, finely chopped
- 2 Bay leaves
- 1 Sprig rosemary
- 1 kg Lamb shoulder, trimmed and cut into 2cm dice
- 200 ml Red wine
- 420 g Can Heinz condensed big red tomato soup
- 1 cup Beef stock or water
- 1 Large red capsicum, chopped
- 1 Medium carrot, cut in half lengthwise then sliced
- 1 Stick celery, sliced
- 400 g Rigatoni pasta
- - Parmesan cheese, to serve (optional)
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