I made a big batch of lamb ragu using a 500g pack of lamb mince (ground lamb) with the aim of using it in three different dishes. This recipe is using one third mixed with pasta and peas and topped with parmesan.
What do I need to make lamb ragu pasta
We are using a batch cooked pan of lamb ragu to make this lamb and pasta recipe. The batch makes 3 different recipes for 2 people, or of course any combination you like, including bigger dishes for more people.
In addition, you will need, per person, 80g of pasta of some sort, a handful of peas and some kind of cheese for the top.
How do I make ground lamb pasta
- Using one third of the lamb ragu, heat gently in a pan.
- While the ragu is warming through, cook 80g pasta per person in a big pan of salted water. Start the pasta off in cold water when cooking it.
- When the pasta is almost cooked, add a couple of big handfuls of frozen peas and cook through.
- Scoop the pasta and peas into the ragu pan, taking a little of the starchy cooking water with it.
- Mix well and pile into warmed serving dishes
- Top with parmesan or pecorino sprinkled over the top, or cheddar if that’s what you have.
Can you freeze lamb ragu pasta?
Lamb ragu will freeze very well and makes a fabulous base for a fast meal.
If you choose to freeze the lamb ragu complete with the pasta, all you will need to do is defrost, heat and top with cheese. What could be nicer!
Pasta that’s been cooked and left to go cold develops something called resistant starch. Resistant starch is a type of carbohydrate that doesn’t get digested in your small intestine but ferments in your large intestine and feeds all the good bacteria that live there. This has several positive health benefits including lower blood glucose spikes, keeping you fuller for longer, and encouraging a healthy gut micro biome. So making a ready meal using this recipe, then re-heating it later on, makes it extra healthy.
What changes can I make to lamb ragu pasta
- add a punnet of mushrooms, sliced, to the batch, or about a third of a punnet to the pasta ragu
- change the seasonings – use soy sauce, fish sauce, hoisin, or anything else that takes your fancy
- add in a drained tin of beans
Other recipes using lamb ragu
Ingredients
Lamb ragu pasta
- ⅓ lamb ragu made previously, see separate post
- 240 g pasta wholemeal works really well, 75p/500g
- 300 g peas £1.13/kg 11p
- 100 g parmesan pecorino or cheddar £17.50/kg
Instructions
- Using one third of the lamb ragu made previously, heat gently in a pan.⅓ lamb ragu
- While the ragu is warming through, cook 80g pasta per person in a big pan of salted water. Start the pasta off in cold water when cooking it.240 g pasta
- When the pasta is almost cooked, add a couple of big handfuls of frozen peas and cook through.300 g peas
- Scoop the pasta and peas into the ragu pan, taking a little of the starchy cooking water with it.
- Mix well and pile into warmed serving dishes
- Top with parmesan or pecorino sprinkled over the top, or cheddar if that's what you have.100 g parmesan
Equipment Needed
Notes
What changes can I make to lamb ragu pasta
- add a punnet of mushrooms, sliced, to the batch, or about a third of a punnet to the pasta ragu
- change the seasonings - use soy sauce, fish sauce, hoisin, or anything else that takes your fancy
- add in a drained tin of beans
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