Lamb and fennel ragu
TM6

Lamb and fennel ragu

4.7 (76 ratings)

Ingredients

  • 140 g brown onion, cut into quarters
  • 130 g carrot, cut into pieces (2-3 cm)
  • 130 g celery, cut into pieces (2-3 cm)
  • 3 garlic cloves
  • 50 g extra virgin olive oil
  • 800 g boneless lamb shoulder, cut into pieces (3-4 cm)
  • salt, to season
  • ground black pepper, to season
  • 100 g red wine
  • 6 anchovy fillets
  • ½ tsp dried chilli flakes
  • 1 tbsp fennel seeds, lightly crushed
  • 300 g canned chopped tomatoes
  • 25 g tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 50 g shaved Parmesan cheese
  • 1 - 2 sprigs fresh basil, leaves only

Nutrition
per 1 portion
Calories
2306.9 kJ / 549.3 kcal
Protein
49 g
Carbohydrates
8 g
Fat
34.8 g
Saturated Fat
11.1 g
Fibre
5.5 g
Sodium
758.6 mg

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