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Lamb Ragu

Chef Mikey believes making Lamb Ragu is a fine art. Rich, hearty, red wine and tomato sauce with soft, tender lamb that melts in your mouth. Perfect with crispy gnocchi or fresh pasta, parmesan cheese and a drizzle of olive oil. * Please note this dish only comes with the protein and ragu sauce. Does not come with gnocchi, parmesan cheese or herbs as imaged.

600g2 Serves

$33.00

Dietaries

Gluten free
Dairy free

Ingredients

Lamb, Crushed tomato mutti, Tomato passata, Brown onion, Red wine, Carrots, Celery, Organic rapadura sugar, Garlic, Himalayan salt, Rosemary, Bay leaves, Black pepper

Preparation and storage notes

Defrost before cooking. Half fill a medium to large pot with water and bring it to the boil. Once boiled, bring down to a simmer, place vacuum-sealed bag in simmering water for 10 to 15 minutes.
If contents are not thawed, store frozen at or below -18° C until best before date. Do not refreeze after thawing. Always thaw Luvarlee meals in the fridge at or below 4° C. Meal can last up to 4 days in the fridge when thawed properly and kept at or below 4° C.

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