Lamb Ragu
When we make our slow-cooked ragu, the whole kitchen is infused with warm, comforting aromas. We are so excited for you to have the same experience. We use lamb shoulder because it falls apart after slow cooking, plus a little tomato, red wine and herbs.
Allergens -
Gluten, Wheat.
Ingredients
Lamb shoulder, Lamb leg, Tomato paste, Onion, Carrot, Celery, White wine, Red wine, Flour, Olive oil, Garlic, Salt, Thyme, Rosemary, Sage.
Preparation and storage notes
Transfer to a saucepan and warm over a medium heat on stovetop. Toss with your choice of cooked pasta. USE BY: