Slow-Cooked Lamb Ragu

BLAKEAWAY Verified independent store

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Slow-cooked until the lamb shoulder surrenders completely, this rich, herb-laden ragù is built on tomato sugo, white wine and a classic soffritto of carrot, celery and onion. Deep, unctuous and unapologetically comforting. Hagen's grass-fed lamb braised low and slow with rosemary, thyme and parsley, then finished with a splash of white wine. Toss through your favourite pasta, serve on a bed of soft polenta, or spoon over creamy Paris mash. Show more