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Lamb & Mushroom Ragu with Cinnamon Myrtle, Saltbush & Mountain Pepperberry

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This one pot rich and hearty ragu is the best comfort dish on a cold winter’s night, and an easy weekend meal. The earthy, aromatic flavour of our native Cinnamon Myrtle and Old Man Saltbush blends perfectly with the lamb and mushroom, and compliments the richness of the wine and tomato. While our native Mountain Pepperberry adds peppery warmth to the palate. Serve this hearty lamb and mushroom ragu with your favourite pasta and finely grated grana padano or parmesan. And remember, leftovers taste even better the next day.

Time: Prep Time: 30 minutes / Cooking Time: 4 -8 hours

Serves: 8 -10

 

Ingredients:

2 tbs olive oil

600 grams boneless lamb shoulder, cut into 5cm pieces

2 brown onions, finely chopped

1carrot, finely chopped

2celery sticks, finely chopped

4 garlic cloves, crushed

250 grams brown mushrooms, thinly sliced

1 tbsp Cinnamon Myrtle, finely ground

1/4 cup red wine

1cup beefstock

2x 400 gram cans diced tomatoes

2 tbs tomato paste

2 tbsp balsamic vinegar

1 tsp Mountain Pepperberry, finely ground

1 tsp Old Man Saltbush

Sea salt to taste

 

To serve

350 grams penne pasta or your favourite pasta Grana padano or parmesan, freshly grated or shaved Fresh parsley, finely chopped.

 

Method:

1.Heat half the oilin a large casserole (cooking) pot over medium to high heat. Addhalf the lamb and cook for 5 mins or until brown. Transfer to a bowl and repeat with remaining lamb.

2.Heat the rest of the oil in the pot, add onion, carrot, celery and garlic and cook, stirring, for 5 mins or until onion softens. Transfer to bowl with lamb.

3. Add the mushroom and Cinnamon Myrtle to the pan and cook for 2 mins or until tender and fragrant.

4.Return the meat to the pan with the wine, stock, diced tomatoes, tomato paste and balsamic vinegar. Cover and cook over low to medium heat for 3 -4 hours on or until the lamb is tender and falling apart.

5. Transfer lamb to a large heatproof bowl and use two forks to roughly shred.Return lamb to the slow cooker and stir to combine. Season to taste with Mountain Pepperberry, Old Man Saltbush and sea salt.

6. Cook the pasta in a large saucepan of well salted boiling water following packet instructions or until al dente.Drain.

 

To serve

Divide the pasta among serving bowls. Top with the lamb ragu and sprinkle with grated grana pandano or parmesan and finely chopped parsley.

 

Tips:

• This is a perfect slow cooker recipe (if you have one). Once you’ve browned thelamb and cooked the onion, garlic, mushrooms and vegetables, transfer to slow cooker with wine, stock, diced tomatoes, tomato paste and balsamic vinegar and cook for 4 hours on high or 6 -8 hours on low.

• We served our ragu with penne pasta, but it’s equally delicious served with any type of pasta.

• Try this ragu tossed through fresh homemade potato gnocchi.

• Use beef instead of lamb or a combination of beef and lamb for a slightly different flavour.

• Leftover ragu tastes even better the next day or freeze sauce for up to three months.

 

Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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