Lamb Ragu with Rigatoni Pasta

An easy midweek meal that the whole family will love!


1 carrot, chopped
1 brown onion, diced
1 large celery stick, chopped
2 garlic cloves
1 tablespoon olive oil
600g good quality lamb sausages
2 dried bay leaves
185ml (3/4 cup) medium to full-bodied red wine (we recommend: Seppeltsfield 2016 Barossa Shiraz)
310l (1 ¼ cups) tomato passata
½ teaspoon caster sugar
300g Rigatoni
Parmesan, to serve
Parsley, to serve


Cook rigatoni until al dente. Add olive oil to pan over a medium heat. Add garlic cloves to infuse the oil, along with the carrots, celery and onion. Season with pepper. Cook with the pan lid on until vegetables are soft.

Squeeze sausage meat from sausage casing and roll into balls. Cook until about ¾ done, and meatballs are browned.

Add red wine (we use a rich and delicious Seppeltsfield 2016 Barossa Shiraz) and bay leaves; cook until wine evaporates. Add passata and coat meatballs. Season with salt and pepper. Add pasta and stir through. Top with shaved parmesan and parsley.

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