A ragout is French stew, but the term can also refer to a tomato-based sauce. This recipe from Geoffrey Smeddle uses lamb and serves it up in a delicious sauce along with penne pasta. This is sure to become a family favourite!
Bring a large pan of water to the boil over a high heat. Once boiling, add the plum tomatoes for 10 seconds, then remove from the pan and place into a bowl of iced water to stop the cooking process.
Let the tomatoes cool, then take them out of the bowl. Get the little ones to discard the skins, and then chop the flesh and de-seed. Set aside in a bowl until required.
Place the diced lamb in a separate bowl, and add a pinch of salt to season.
Heat 15ml (1 tbsp) of olive oil in a saucepan over a medium heat. Fry the lamb in the hot oil until brown all over – do this in batches if necessary. Take the lamb out of the pan and leave on a baking tray.
To the same pan, add more olive oil and fry the garlic and onions along with a pinch of salt. Fry until the onions soften.
When the onions have softened, place the herbs, paprika and peppers into the pan. Continue frying for 3-5 minutes.
Add 100ml (3 1/2fl oz) of stock to the pan and bring to the boil. When it starts boiling, stir the tomatoes and lamb into the pan. If there is any juice from the lamb tray, add this in too. Add some pepper to season and pour the rest of the stock in.
Continue to heat until it reaches a simmer. Then reduce the heat and leave at a gentle simmer for 1 hour – or until the lamb is tender.
10 minutes before the ragout is cooked, cook the pasta for 8-9 minutes in lightly salted boiling water. Ensure you stir every 3 minutes to prevent the pasta from sticking together.
Drain the pasta and place in a large bowl. Spoon the ragout over the pasta and mix through. Divide the lamb ragout onto plates and serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.