Lamb Ragu on Fresh Pasta and Kumara Stars

30 Minutes


4 Hours

A true kiwi-Italian fusion bursting with delicious fresh flavours.


600 g diced lamb (shoulder)
3 tbsp olive oil
1 stick celery
2 carrots – peeled and chopped
1 onion -chopped
2 garlic cloves, crushed
1 cup red wine
2 tablespoons butter
2 cups beef stock
400g can chopped tomatoes
2 sprigs fresh rosemary, plus extra, to serve
1 large kumara
Pasta Vera Fettuccine or Pappardelle


  1. Brown the lamb in a heavy pan or casserole dish in 2 tablespoons of the oil.
  2. Cook in batches till seared and golden brown and set aside.
  3. Saute the onion, carrot and celery in the same pan in the lamb fat/juices. When the vegetables are soft and golden add in the wine, stock, rosemary and simmer making sure you get all the browned bits from the bottom of the pan.
  4. Add in tinned tomatoes and meat. This can go in the oven if an oven proof casserole with lid or simmer on stove top, or into a slow cooker if preffered.
  5. Wash kumara and slice into rings and cut into star shapes using a cookie cutter.
  6. Toss the stars in a little oil and salt and pepper and set aside. They can go into the oven on a tray about 30 minutes before serving at about 180°C.
  7. Cook lamb on low for 2-21/2 hours on 180°C and test often and adjust seasoning. It can be served once the meat is tender and just falling apart. Cook for another hour if you want it very soft.
  8. Just before serving cook pasta (Fettuccine or Pappardelle) according to packet instructions, drain and toss with the butter and serve with the ragu and kumara as a side or garnish. Top with rosemary.

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