Succulent Lamb Ragu and Penne

Nutrition per serve

Ingredients

• 80g leek
• 2clov garlic
• 500g diced lamb
• 10g Tuscan seasoning
• 50g red pesto
• 50g tomato paste
• 200g penne pasta
• 50g rocket leaves
• 50g parmesan
• 15ml plain flour
• 15ml olive oil
• 300ml boiling water (or 430ml for oven method)
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Quarter the leek lengthwise, then thickly slice (see Cooking tip). Crush or finely chop the garlic. Put the lamb in a bowl. Scatter with 1 tbs plain flour, season with pepper and toss to coat.
2. Step 2 — Brown lamb
   Heat 2 tsp olive oil in a medium frypan (if using a slow cooker) or a medium flameproof casserole dish over high heat. Shake the excess flour from the lamb, reserving the flour. Cook the lamb, turning regularly, for 3-4 mins until browned. Remove the pan or dish from the heat.
3. Step 3 — Slow cooker method
   If using the slow cooker, combine the lamb, leek, garlic, Tuscan seasoning, red pesto, tomato paste, reserved flour and 300ml boiling water in the slow cooker bowl. Cover and cook on low for 8 hours.
4. Step 4 — Casserole method
   If using the casserole dish, add the leek, garlic, Tuscan seasoning, red pesto, tomato paste, reserved flour and 430ml (1¾ cups) boiling water to the lamb in the dish and stir to combine. Bake, covered, for 2½ hours or until the lamb is tender.
5. Step 5 — Cook pasta
   About 20 mins before serving, bring a medium saucepan of salted water to the boil. Cook the pasta in the pan of boiling water for 11 mins or until al dente. Drain.
6. Step 6 — Serve up
   Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to coat. Finely grate the parmesan. Taste the ragu and season with salt and pepper. Divide the pasta and ragu among bowls, scatter over the parmesan and serve with the salad. Enjoy!

Allergens

Gluten, Wheat, Sulfit, Milch, Almond