Indulge in a hearty Italian classic lamb ragu which I’ve levelled up into a classy, creamy pasta bake, perfect for when company comes around or for a classy family dinner. The flavorful and traditional ragu can be made separately and served with pasta just like a bolognaise but using this in the pasta bake really upgrades the recipe and stretches the food out to serve 8 people. It’s a dish that is so incredibly delicious, yet relatively few people have taken the opportunity to make it so lets change all that!
Ingredients below:
2 tablespoons good olive oil
1 large chopped yellow onion
3 large diced carrots
3 celery stalks, chopped
500g lamb mince
1 tablespoon minced garlic (3 cloves)
1 tablespoon whole fennel seeds, roughly pounded
2 tablespoons tomato paste / puree
2 x 400g can chopped tomatoes
2 cups dry red wine
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
400g rigatoni pasta
3 medium eggs
²⁄₃ cup heavy / double cream
400g grated mozzarella, divided in two
½ cup freshly grated Italian Parmesan cheese
2 tbsp parsley, finely chopped (optional)
