Rigatoni Pasta with Lamb Ragu & Heinz Condensed Big Red Tomato Soup
This lamb ragu cooks really well in a slow-cooker for several hours. The flavours develop really nicely when made the day before serving, which makes any left-over’s an item worth fighting for!
1 hour & 30 minutes
- 3 TBSP EXTRA VIRGIN OLIVE OIL
- 1 ONION, CHOPPED
- 2 CLOVES GARLIC, FINELY CHOPPED
- 1 SMALL RED CHILLI, FINELY CHOPPED
- 2 BAY LEAVES
- 1 SPRIG ROSEMARY
- 1KG LAMB SHOULDER, TRIMMED AND CUT INTO 2CM DICE
- 200ML RED WINE
- 420G CAN HEINZ CONDENSED BIG RED TOMATO SOUP
- 1CUP BEEF STOCK OR WATER
- 1 LARGE RED CAPSICUM, CHOPPED
- 1 MEDIUM CARROT, CUT IN HALF LENGTHWISE THEN SLICED
- 1 STICK CELERY, SLICED
- 400G RIGATONI PASTA
- PARMESAN CHEESE, TO SERVE (OPTIONAL)
- Heat oil in a large heavy based saucepan over medium heat and sauté the onion, garlic, chilli, bay leaves and rosemary for 2 minutes until aromatic. Increase the heat to high, season the lamb with salt and quickly brown-off the lamb to a deep brown colour, approximately 7 – 10 minutes.
- Deglaze the pan with wine, scrapping up all the cooked-on flavour and residue from the pan base as you stir. Add the HEINZ Condensed Big Red Tomato Soup, stock, red capsicum, carrot and celery. Cover saucepan and cook for 1 hour or until the lamb is tender and falling apart. Season with freshly ground pepper and salt.
- Meanwhile, cook the rigatoni in plenty of boiling salted water for 10 -12 minutes until al dente. To serve; drain pasta and return to pan. Add ragu to pasta and toss gently. Spoon into large serving bowls and serve with grated or shaved parmesan cheese if desired.