A friend from Italy once gave me the most amazing recipe for Lamb Ragu. It took about 8 hours to make, and was truly delicious! Quite a bit of time has passed since we last made it traditionally as now we have this fabulous Lamb Ragu Thermomix version which is faster and just as delicious! All you need is some leftover lamb roast! Here’s how we did it… (you can also listen to us talk about in Episode 8 of the podcast)
This makes a full TM bowl of Lamb Ragu. If you don’t have enough lamb to make a full bowl, just halve the recipe. We’ve even quartered it before to serve 2 (making the most of those leftovers!). Remember, if you double or halve a recipe, adjust the cooking time by 20%.
To the Thermomix bowl add…
650g roast lamb, in pieces (if you have a bit more / less, use what you have. If you have double the amount, you may wish to adjust the quantities of the other items too) Speed 5, for 5 seconds. Set aside in a bowl.
Then, put in: 200g onion or leek 2 cloves of garlic 100g celery 200g carrot Leaves from one large stalk of rosemary & 3 stalks of thyme Speed 5 for 5 seconds
Add: 20g oil Push sides down. Reverse + Speed Soft, Varoma for 6 mins – MC off
Add: 200g red wine Reverse + Speed Soft, Varoma for 6 mins – sit rice basket on top
Add: Chopped up lamb
2x 400g can of crushed tomatoes 2 Tbsp TM vege stock concentrate Reverse + speed soft, 100 degrees for 30 mins, MC inclined
Reverse + speed 5 for 5 seconds to blend.
So very delicious. Orecchiette or ‘little ears’ is the traditional pasta to have with this sauce. It is also yummy by itself, baked with eggs in the oven, with rice or steamed greens. It also freezes very well. Enjoy!
This fabulous thermo mixer Lamb Ragu is fast and delicious! All you need is some leftover lamb roast! Orecchiette or ‘little ears’ is the traditional pasta to have with this sauce, but we have served it here with sweet potato noodles for a lighter post-Christmas meal. It is also yummy by itself, baked with eggs in the oven, with rice, or steamed greens.
Recipe Tester Feedback: “Such a great use of leftover lamb roast – easy to throw together and SO delicious! Freezes well too!” – Annie
No: Gluten / Dairy / Egg / Nuts
roast lamb – 650g, cut into pieces
onion – 200g, or leek
garlic cloves – 2
celery – 100g
carrot – 200g
fresh rosemary – 1 large stalk, leaves only
fresh thyme – 3 stalks, leaves only
oil – 20g
red wine – 200g
tomato – 800g tin, crushed
vegetable stock – 2 Tbsp, concentrate**
Place roast lamb (650g) into the bowl. Speed 5 / 5 seconds. Turn out and set aside.
Place onion (200g), garlic (2), celery (100g), carrot (200g), rosemary (1) and thyme (3) to the bowl. Speed 5 / 5 seconds.
Add oil (20g). Push sides down and 6 minutes / 110C* / Reverse+Stirring Speed with the internal steaming basket sitting on top.
Add red wine (200g). Program 6 minutes / 110C* / Reverse+Stirring Speed. Sit the internal steaming basket on the lid.
Add the lamb back into the machine, along with crushed tomatoes (800g) and veggie stock concentrate (2 Tbsp).
Program 30 minutes / 100C / Reverse+Stirring Speed with the measuring cup inclined.
Reverse+Speed 5 / 5 seconds to ensure it is well combined.
If you don’t have enough lamb to make a full bowl, just halve the recipe. We’ve even quartered it before to serve 2 (making the most of those leftovers!). Remember, if you double or halve a recipe, adjust the cooking time by 20%.
* If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.
**We use stock pastes made with half the recommended salt