Sweet & Sour Lamb Ragu
4
peopleServes
10
minutesPreparation Time
30
minutes Stove TopCooking Time
Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 400 g lamb mince
- 1 tbsp McCormick Garlic Powder
- 1 tbsp McCormick Rosemary Leaves
- 1/4 cup red wine vinegar
- 1 tsp McCormick Adjustable Grinder Sea Salt
- 45 g currants
- 700 g jar tomato passata
- 375 g pappardelle or fettuccine pasta
- Parmesan, grated to serve
Directions
- Heat a large saucepan with oil and cook the onion.
- Add the mince with McCormick Garlic, Rosemary, Salt, vinegar, currants and passata. Stir and bring to the boil. Simmer and then reduce to low heat and cook for 30 minutes.
- Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain and toss pasta into the sauce.
- To serve divide the ragu among bowls and sprinkle with Parmesan.
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