Lamb Ragu with Linguine

  • 1 tbsp sunflower oil by Sainsbury’s
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 187ml Shiraz house wine by Sainsbury’s
  • 390g carton Italian chopped tomatoes by Sainsbury’s
  • 50g pitted black olives by Sainsbury’s, chopped
  • 1 tbsp sundried tomato paste by Sainsbury’s
  • 2 tsp dried oregano by Sainsbury’s
  • Pinch crushed chillies by Sainsbury’s
  • 300g leftover roast lamb, chopped
  • 275g linguine by Sainsbury’s

Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic and wine and boil for 3 minutes.

Stir in the tomatoes, olives, tomato paste, oregano, crushed chillies and lamb. Bring to the boil, reduce to a simmer and cook for 15 minutes until reduced and rich. Season with black pepper.

Meanwhile, cook the linguine to pack instructions. Drain, divide between 4 plates and top with the ragú to serve.

Rejina’s tip: Create a crunchy topping for lamb ragu using breadcrumbs.

Recipe courtesy of Rejina Sabur-Cross and Sainsbury's

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