Recipe

Lamb ragu with rigatoni

Sep 27, 2013 2:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Serves 6
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Ingredients

Lamb ragu with rigatoni
  • 2 tablespoon extra virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 bay leaf
  • 700 gram boneless lamb shoulder, trimmed, cut into 2.5 cm cubes
  • 1/2 cup (125ml) dry white wine
  • 400 gram can cherry tomatoes
  • 1 tablespoon tomato paste
  • 2 red capsicum, cut into strips
  • 1 birdseye chilli, finely chopped
  • 375 gram rigatoni
  • shaved pecorino, to serve

Method

Lamb ragu with rigatoni
  • 1
    Heat oil in a pressure cooker on high. Cook garlic and bay leaf for 30 seconds, until golden. Add lamb and cook, stirring occasionally, for 5 minutes, until browned. Add wine and cook, stirring, for another 5 minutes, until almost evaporated.
  • 2
    Stir in tomatoes, tomato paste, capsicum and chilli. Close and lock lid. Bring cooker to low pressure on high heat. Cook, adjusting heat to maintain low pressure, for 25 minutes. Remove from heat. Release pressure using natural -release method. Remove lid. Lamb should be tender.
  • 3
    Meanwhile, cook rigatoni in a pan of salted boiling water according to packet directions. Drain, reserving 1/2 cup of cooking liquid.
  • 4
    Stir pasta and cooking liquid through ragu. Top with pecorino and serve immediately.

Notes

The natural-release method involves letting the pressure release on its own by cooling when cooking is finished.

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