Express lamb ragu tagliatelle

A traditional meat ragu generally takes about an hour to cook, but this express version, ready in under 20 minutes, delivers maximum flavour in minimum time.

Gluten-free express lamb ragu tagliatelle. Credit: Loving Gluten Free

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp extra virgin olive oil
• 200 g lamb mince
• Sea salt flakes and cracked pepper
• 1 small brown onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp tomato paste
• 2 tsp rosemary leaves, finely chopped
• ¼ tsp ground allspice
• 200 g can crushed tomato
• 280 g pack gluten-free fresh tagliatelle
• Grated parmesan or pecorino, to serve

Instructions

1. Add oil to a large wide frypan over medium-high heat. Season lamb with salt, flatten into a large patty and press into the pan to sear. Cook for 3 minutes untouched to form a crust. Flip lamb over and cook for another minute.
2. Add onion, garlic, tomato paste, rosemary and allspice. Break up meat with a wooden spoon to combine ingredients and cook for another two minutes.
3. Add crushed tomato to the pan. Half fill the can with water, swish out remaining tomato and pour water into the sauce. Simmer for 8 minutes uncovered.
4. When the sauce is almost ready, cook the tagliatelle for 2 minutes in a pot of salted boiling water. Using tongs drag the pasta directly into the sauce and gently toss to combine. Divide pasta between bowls and serve with grated cheese.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.