Lamb Ragout Fettuccine

A platter full of al dente fettuccine smothered in slow cooked fall apart lamb in a rich tomato gravy topped with fresh herbs and parmesan - heaven on earth.

Serves: 4



2 tablespoons Beef Marrow (we love Hansells)

500g stewing lamb pieces (we love Pure South)

1 large brown onion, finely chopped

2 garlic cloves, crushed

4 slices streaky bacon - finely chopped (we love Hellers)

2 medium carrots, peeled, cut into 1cm pieces

2 celery stalks, cut into 1cm pieces

1/4 cup chopped thyme (we love Superb Herb)

1 cup red wine (we love Gieson)

1 tablespoons tomato paste

1x 400g cans diced tomatoes

1L  beef stock

500g dried Diamond fettuccine pasta

Grated parmesan cheese, to serve

Handful of Parsley to serve


  1. Heat beef marrow in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes until browned. Transfer to a plate.
  2. Add onion, garlic, bacon, carrot, celery and thyme to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for out for 1 minute. Add tomato paste, canned tomato and stock and stir to combine. Return lamb to pan and bring to the boil, reduce the heat to a simmer. Cover for 2 hours 30 minutes or until meat is tender. Set aside and keep warm.
  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
  4. Transfer to a platter. Top with lamb mixture, parsley and parmesan. Serve immediately!