Spring lamb ragù

Ground lamb ragù spring style pasta with leeks, pea shoots in a tomato base sauce

A perfect spring recipe that combines a tomato meat sauce and fresh pea shoots and herb garnish to brighten the sauce. This pasta sauce is the perfect pair to the "gamey" or "grassy" unique taste of lamb giving it a slightly sweet but more savory compliment. A protein and energy packed meal that will satisfy everyone at the table this season.

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Ingredients: 300g grounds lamb 100g micro pea shoots 2 cups chopped leeks 4 cloves garlic 2 tbsp olive oil 3 tbsp tomato paste 1/2 cup pure white grape juice 1 cup chicken broth 1/2 lemon, juiced 1/2 tsp thyme 1/2 tsp rosemary 1/4 tsp black pepper sea salt to taste 250g pappardelle pasta Chopped fresh mint or parsley to garnish 1: Start by heating a large sauce pot on high adding 2 tbsp olive oil. Sauté chopped leeks and garlic until fragrant , about 4-5 minutes. then add in ground lamb. 2. Press meat into the bottom of the pan and stir occasionally for 6-7 minutes. Cook until brown or well done. Season with rosemary. thyme, pepper and salt. 3. Stir in 1/2 cup chick broth, 1/2 cup grape juice and 3 tbsp tomato paste. Mix well and let simmer on medium heat until it starts to dry up, then add in last 1/2 cup chicken broth, pea shoots and lemon juice. Cover and simmer until pea shoots have wilted. 4: Boil a large pot of lightly salted water and cook pasta according to package directions. 5: Add pasta into the large sauce pan and mix until everything is combined. 6: Serve and garnish with fresh chopped mint or parsley.