Saturday, 14 August 2010

Lamb Ragu

Wow, this was delicious!

Another recipe that seemed to call for too much liquid, and you can see the little bits of lamb floating in a lot of passata!

As a result I didn't use all the liquid specified in the recipe and my ragu (at the top) doesn't look quite as thick as the ragu in the picture in the mag:

This was pretty tasty, and quite simple - although requiring a LONG cook time.  I wouldn't recommend it for a weeknight meal, unless you had made it another night and simply had to cook some pasta and reheat the ragu.

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