Alive and Cooking

Lamb ragu’

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1kg lamb backstraps
1 finely chopped onion
1 clove of garlic
1 long red chilli finely chopped
1 stick of celery finely chopped
1 carrot finely chopped
1 anchovy
1 tsp capers
½ bunch basil
2 bay leaves
1 (400g) can of crushed tomatoes
½ glass of red wine
½ litre of water
Light olive oil
Salt & pepper


1. Chop lamb into 2cm cubes and fry in a hot pan with oil until all sealed, then toss in the bay leaf, onion, celery, carrot, chilli, garlic, capers and anchovy and fry until softened.

2. Pour over the red wine and boil.

3. Once the red wine has boiled pour in the tomatoes and water then simmer with a lid for 40 minutes. Season with salt and pepper to taste

4. Serve with pasta.

Lamb ragu’