Slow cooked lamb and rosemary ragu with rigatoni
Lamb shoulder braised until it falls apart in a rich tomato and red wine sauce, tossed through big tubes of pasta.
- Time3 hr 15
- LevelEasy
- Costabout £4.28 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Brown the lamb in the oil in batches in a casserole, about 5 minutes each. Lift out.
10 min - 2
Cook the onion, carrot and celery in the same pot for 8 minutes. Add the garlic and purée and stir for 1 minute.
9 min - 3
Pour in the wine and bubble for 3 minutes, scraping up the brown bits.
3 min - 4
Add the tomatoes and rosemary, return the lamb, cover and cook in the oven for 2 hours 30 minutes until falling apart.
150 min - 5
Shred the lamb with two forks and take out the rosemary stalks. Season well.
- 6
Boil the rigatoni to the packet time, drain, and toss with the ragu. Top with parmesan.
11 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.