Quick Lamb Ragu Penne with Mint Gremolata


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Marley Spoon Australia On A Plate – Week 3 – Italian

Feast on the celebrated flavours of Italy with this delicious lamb ragu enriched with basil pesto and anchovy. Topping the pasta is a zesty herb condiment that’s traditionally served with braised meat dishes such as osso buco to cut through the richness. Instead of parsley for our gremolata, we’ve used mint, a classic flavour pairing with lamb, to add freshness to the meat sauce.

Here’s What You Need

2 tablespoons olive oil
500 ml (2 cups) boiling water
sea salt and pepper
2 medium brown onion
4 cloves garlic
bunch fresh thyme
bunch fresh mint
10 anchovies in oil
500 g lamb mince
2 teaspoons chicken stock powder
120 ml basil pesto
750 g penne
2 large lemons
250 g carrots

Here’s What You Do

Prepare ingredients

Prepare the ingredients

1. Prepare the ingredients
Finely chop half the onion (keep the remainder for another use). Crush or finely chop the garlic. Pick the thyme leaves. Finely chop the anchovy. Peel the carrots, then coarsely grate. Bring a large saucepan of salted water to the boil for the penne.

Brown lamb

Brown the lamb

2. Brown lamb
Heat the oil in a medium saucepan over medium heat. Add the onion, half the garlic and thyme, and cook, stirring, for 5 minutes or until onion has softened. Add the anchovy and stir for 1 minute to combine. Increase heat to high and add the lamb. Cook for 3-4 minutes until browned, stirring to break up any lumps. Season with salt and pepper.

Prepare the stock

3. Prepare the stock
While the lamb is cooking, crumble 1 stock cube (keep the remainder for another use) in a heatproof jug, add the boiling water and stir to combine. Add the pesto to the stock mixture and stir to combine.

Cook the ragu

4. Cook the ragu
Add the pesto stock and the carrot to the lamb mixture. Bring to the boil, then reduce heat to medium and simmer for 10-15 minutes until slightly thickened. Season with salt and pepper.

Cook penne

Cook the penne

5. Cook the penne
While the ragu is simmering, cook the penne in the pan of boiling salted water for 12-14 minutes until al dente. Drain in a colander.

Make the gremolata

6. Make the gremolata
While the penne is cooking, finely chop the mint leaves. Finely grate the rind of half the lemon (keep remaining lemon for another use). Combine the mint, lemon zest and remaining garlic in a small bowl. Divide pasta among bowls. Spoon over the ragu and scatter with the gremolata to serve.

Lamb Ragu Pasta with Mint and Lemon Gremolata

Quick Lamb Ragu Penne with Mint Gremolata

Feast on this delicious lamb ragu enriched with basil pesto and anchovy. Topping the pasta is a zesty herb condiment that's traditionally served with braised meat dishes such as osso buco to cut through the richness. Instead of parsley for our gremolata, we've used mint, a classic flavour pairing with lamb, to add freshness to the meat sauce.
Course: Main Dish
Cuisine: Italian
Author: Marley Spoon
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Ingredients

  • 2 tablespoons olive oil
  • 500 ml 2 cups boiling water
  • sea salt and pepper
  • 2 medium brown onion
  • 4 cloves garlic
  • bunch fresh thyme
  • bunch fresh mint
  • 10 anchovies in oil
  • 500 g lamb mince
  • 2 teaspoons chicken stock powder
  • 120 ml basil pesto
  • 750 g penne
  • 2 large lemons
  • 250 g carrots

Recipe Instructions

  • Finely chop half the onion (keep the remainder for another use). Crush or finely chop the garlic. Pick the thyme leaves. Finely chop the anchovy. Peel the carrots, then coarsely grate. Bring a large saucepan of salted water to the boil for the penne.
  • Heat the oil in a medium saucepan over medium heat. Add the onion, half the garlic and thyme, and cook, stirring, for 5 minutes or until onion has softened. Add the anchovy and stir for 1 minute to combine. Increase heat to high and add the lamb. Cook for 3-4 minutes until browned, stirring to break up any lumps. Season with salt and pepper.
  • While the lamb is cooking, crumble 1 stock cube (keep the remainder for another use) in a heatproof jug, add the boiling water and stir to combine. Add the pesto to the stock mixture and stir to combine.
  • Add the pesto stock and the carrot to the lamb mixture. Bring to the boil, then reduce heat to medium and simmer for 10-15 minutes until slightly thickened. Season with salt and pepper.
  • While the ragu is simmering, cook the penne in the pan of boiling salted water for 12-14 minutes until al dente. Drain in a colander.
  • While the penne is cooking, finely chop the mint leaves. Finely grate the rind of half the lemon (keep remaining lemon for another use). Combine the mint, lemon zest and remaining garlic in a small bowl. Divide pasta among bowls. Spoon over the ragu and scatter with the gremolata to serve.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%


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