Stir in the tomato purée and cook for 3-4 minutes before returning the lamb to the saucepan. Pour over just enough water to cover and simmer gently for 2 hours, or until the lamb is falling apart.

Cook the pasta in boiling salted water ... cook for 2 minutes and drain. Toss all into the lamb ragu and check seasoning. Spoon into bowls, top with the pangrattato and scatter over the parmesan.

It's a relaxed recipe as we combine an inexpensive cut of meat with a versatile sauce and stress-free side. This recipe was ...

Living in Italy, I have eaten a lot of delicious sauces. My favorite (perhaps because my Italian husband is so fantastic at making it) is ragù, a hearty, meaty tomato sauce that can be used to make ...

Italian, and this meat sauce is certainly ... and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù.

Serve this sauce over fettuccine or your pasta of choice. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the ...

Return the pasta to the pan and stir though the Trapanese sauce, adding splash of the reserved cooking water to loosen. Sprinkle with a little pecorino to serve. Tomato, lamb and black olive ragù ...

until thickened, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb.