Easy lamb ragu

This is a wonderfully tasty recipe I found by Nigella Lawson when looking for something tasty to whip up at the weekend.

Mr T was doing the weekly shop and I handed him the list his first question was 'What is pappardelle' bless him.

Here's what you need and how you do it


Serves: 2
Metric Cups
  • 1½ tablespoons garlic infused olive oil
  • 4 spring onions (finely sliced)
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed chillies
  • 250 grams minced lamb
  • 1 x 400 grams can chopped tomatoes
  • 1 tablespoon redcurrant jelly
  • 1½ teaspoons worcestershire sauce
  • pinch of salt
  • grinding of pepper
  • 250 grams pappardelle
  • fresh mint to serve (optional)


  1. Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.
  2. Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.
  3. Add the tomatoes, redcurrant jelly, worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.
  4. At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.

Scrumptious mix of the redcurrant jelly, sweet lamb and mint. Will be adding this to my regular recipes.


  1. This sounds yummy and pretty easy too! You can't beat a bit of Nigella, can you?

    1. Hi Katy! Thanks for your comment (great name btw) its a perfect mix of flavours and so easy even for a non cook like me. Give a go its yum!