Lamb Shoulder Ragu w Maccheroni Calabresi

Serves 4


1.5kg boneless lamb shoulder, cut into 4cm pieces

1 medium brown onion, finely diced

1 medium carrot, peeled, finely diced

6 clove garlic, sliced

3 tbsp olive oil

Flake sea salt, freshly ground black pepper

2 tbsp tomato paste

2 sprigs rosemary

300ml red or white wine

700ml tomato passata

500g dried Maccheroni Calabresi pasta or another pasta like orecchiette, pappardelle or rigatoni

½ cup flat leaf parsley, roughly chopped

Parmesan to serve


Preheat an oven to 200C

Heat a large, deep-frying pan or crockpot over a medium high heat and add the olive oil, onion, carrot, garlic and a good pinch of salt.

Cook, stirring often for 5 minutes until the vegetables have softened.

Turn the heat up and add the lamb and some more seasoning.

Cook this for 10 minutes, turning often, to colour.

Add the tomato paste, stir through, and cook for 2 more minutes.

Add the wine and rosemary and reduce by half.

Add the tomato and 250ml water, bring to the boil and season.

Place baking paper over the surface and cover the pot with a lid then transfer to an oven and cook at 200C for 30 minutes.

Turn down the oven to 150C and leave for 1.5 hours.

You want the meat falling apart, so cook a little longer if need be.  

Use two forks or tongs and seperate the meat, mixing all the oils and sauce together.

Cook the pasta according to packet instruction, drain.

Mix with enough ragu to coat generously (you’ll probably have some left for another meal).

Stir through the parsley and adjust the seasoning.

Serve individual bowls and top with grated parmesan.

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