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Main Dishes » Pasta » Lamb Ragu Over Campanelle

Lamb Ragu Over Campanelle

by Lynne Webb on December 1, 2011 (Updated September 16, 2021) // Leave a Comment

This easy ground lamb ragu, flavored with red wine, tomatoes and leek makes a nice change from ordinary pasta with meatballs.
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Lamb Ragu Over Campanelle

A quick and easy ragu made with ground lamb is a nice alternative to meatballs for serving over pasta. The red wine and tomatoes complement the robust, meaty flavor of lamb quite nicely and served with a green salad, this dish makes a hearty meal.

Lamb Ragu Over Campanelle

Lamb Ragu Over Campanelle

5 from 1 vote
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This easy ground lamb ragu, flavored with red wine, tomatoes and leek makes a nice change from ordinary pasta with meatballs.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 30 minutes mins
Total Time : 40 minutes mins
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Ingredients 

  • 1 lb ground lamb
  • 2 tablespoons olive oil
  • 1 carrot, peeled and finely chopped
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1-1/2 cups diced tomatoes
  • 1/2 cup red wine
  • 1 medium leek, sliced
  • 3 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper
  • 8 ounces campanelle, bells, penne or rotini

Instructions 

  • Put a large pot of salted water on to boil for the pasta.
  • Heat the olive oil in a pan over medium heat and add the carrot and onion. Sauté until the carrot is soft and the onion translucent, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes longer.
  • Add the lamb and cook, breaking up chunks with a spatula, until lightly browned, 5 minutes. Add the tomatoes and wine, season to taste with salt and pepper and simmer for 5 minutes, stirring occasionally.
  • While the lamb simmers, cook the pasta according to package directions, drain and toss with a drizzle of olive oil.
  • Add the leeks to the ragu and cook just long enough for them to soften, 2 to 3 minutes. Taste and adjust the seasoning if necessary. Add the chopped parsley just before plating.
  • Divide the pasta between 4 plates and top with the ragu. Serve immediately.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pasta
 | 
Cuisine: Italian

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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