Slow-Cooked Lamb Ragu Pasta Bake With Herbed Crust
This slow-cooked lamb ragu baked with pasta and herbed crust is a must try. You'll absolutely love this recipe.
Equipment
Large heavy-bottomed pot or Dutch oven
Large oven-safe baking dish
baking tray
Food processor or blender
Large pot (for cooking pasta)
Instant-read thermometer
Ingredients
For the Ragu
2.2 lb ground lamb - minced lamb, fat trimmed, about 1kg
2 medium yellow onion - diced
2 medium red pepper (red capsicum) - diced
2 medium yellow bell peppers (yellow capsicum) - diced
3 cloves garlic - chopped
2 medium green chilis (green chilli in British English) - such as jalapeño or serrano, seeds removed if preferred, finely chopped- 1½ cups dry white wine - 375ml
- 1 bundle bouquet garni - fresh thyme, rosemary, and oregano tied together
- 42 oz canned whole peeled tomatoes - 1200g / three 14-oz cans, crushed by hand
1 cup chicken stock - 250ml, broth or bouillon, plus extra as needed
½ cup black olives - pitted and halved, 75g
½ cup basil - fresh basil leaves ; loosely packed, torn- 2 tablespoons white granulated sugar - or to taste
- 1 teaspoon fine sea salt - adjust to taste
½ teaspoon ground black pepper - freshly ground ; adjust to taste
For the Herbed Breadcrumb Crust
- 1 whole day-old sourdough loaf - for herbed breadcrumbs
- 2 tablespoons extra virgin olive oil - for breadcrumbs
1 small bunch mint - fresh ; leaves roughly chopped
1 small bunch parsley - fresh flat-leaf ; leaves roughly chopped
1 cup Parmesan cheese - finely grated ; 100g, for breadcrumbs and topping
For Assembly
- 1 lb dried pasta - 500g, such as rigatoni, penne, or pappardelle
Instructions
Make the Ragu
- Firstly cook all your meat by browning it slightly in a large pot/pan on high heat. Seal in batches, then remove from the pan (make sure you don't add too much meat at once, you don't want to stew the meat).2.2 lb ground lamb
- In the same pan, add your onion and capsicum and sauté slightly until the onion becomes translucent. Add your chopped garlic and chilli, then return meat and cook for a few minutes letting the flavours marry together.2 medium yellow onion, 2 medium red pepper (red capsicum), 2 medium yellow bell peppers (yellow capsicum), 3 cloves garlic, 2 medium green chilis (green chilli in British English), 2.2 lb ground lamb
- Next, add your white wine and bouquet garni. Let the wine reduce by half. Next, add your tinned tomatoes and your stock, enough to cover the meat. Allow the ragu to simmer on low heat for 2 to 3 hours until the sauce thickens.1½ cups dry white wine, 1 bundle bouquet garni, 42 oz canned whole peeled tomatoes, 1 cup chicken stock
- You may need to add more stock or another can of tinned tomatoes during cooking if it reduces down too much before the meat is fully cooked. Halfway through your cooking time, add your sugar, olives and basil, check to season.1 cup chicken stock, 2 tablespoons white granulated sugar, 1/2 cup black olives, 1/2 cup basil, 1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- Finally, once the ragu is cooked to liking, recheck the seasoning and adjust to taste.1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- Cook 500g (1 lb) pasta in a large pot of salted boiling water until al dente according to packet directions. Drain and toss through the ragu. Transfer to a large oven-safe baking dish, top with grated parmesan and a generous layer of herbed breadcrumbs.1 lb dried pasta, 1 cup Parmesan cheese
- Bake at 400°F / 200°C (180°C fan-forced) until the cheese is melted and the herbed crumbs have formed a golden, crunchy crust, about 8 to 10 minutes.
Make the Herbed Breadcrumbs
- Use a 1-day old sourdough loaf. Tear loaf up using both the crust and bread, place on an oven tray. Season with salt, olive oil and a pinch of pepper.1 whole day-old sourdough loaf, 2 tablespoons extra virgin olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper
- Bake in the oven at 390°F / 200°C (180°C fan-forced) for 8–10 minutes, checking frequently. The bread should be completely dried out and crisp like croutons — you may need an additional 2–3 minutes depending on your oven. Then roughly chop fresh mint, parsley and basil.1 whole day-old sourdough loaf, 1 small bunch mint, 1 small bunch parsley, 1/2 cup basil
- Place the breadcrumbs, chopped herbs and 1 cup of powdered parmesan cheese in a blender or food processor, blend until well combined. Place the herb breadcrumbs on a tray and let dry out on the benchtop for an additional hour or so. Store in an airtight container.1 cup Parmesan cheese, 1 small bunch mint, 1 small bunch parsley
Notes
Storage: Ragu keeps in an airtight container in the fridge for up to 4 days or frozen for up to 3 months — freeze before combining with pasta for best texture. Assembled bake keeps 3 days refrigerated.
Reheating: Cover the bake with foil and reheat at 325°F / 160°C for 20–25 minutes, or microwave individual portions with a splash of stock stirred in to loosen the sauce. Confirm internal temp reaches 160°F / 71°C.
Make-Ahead: The ragu and herbed breadcrumbs can both be made entirely in advance. Assemble and bake just before serving for the crunchiest crust.
Substitutions: Ground beef works as a direct swap for a milder flavour. Ground pork is fattier and will need more skimming. Rigatoni, pappardelle, and penne all work well.
Pro Tip: Brown the lamb in small batches on genuinely high heat — if the pan is crowded, the meat will steam and you'll lose all the caramelised fond that gives the sauce its depth.
Slow Cooker Method: Follow the stovetop browning and sautéing steps, then transfer everything to the slow cooker and cook on low for 6–8 hours. Use dried herbs (1 teaspoon each of thyme, rosemary, and oregano) instead of fresh.
Oven-Braised Method: After bringing the sauce to a simmer on the stovetop, cover and transfer to the oven at 350°F / 180°C (160°C fan-forced) for 3–4 hours, checking liquid halfway. You may need to reduce the sauce on the stovetop at the end if the liquid hasn't thickened sufficiently.
Nutrition
Serving: 1servingCalories: 776kcalCarbohydrates: 63gProtein: 35gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 103mgSodium: 984mgPotassium: 1003mgFiber: 5gSugar: 12gVitamin A: 2057IUVitamin C: 123mgCalcium: 229mgIron: 5mg
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