Welsh Lamb Ragu


  1. Place the mince in a cold pan and place on the heat – ‘dry fry’ in its own juices until browned. Add the onion, garlic and seasoning. Add red wine and allow to bubble for a couple of minutes before adding the remaining ingredients.
  2. Simmer on a low heat for about 45 minutes until the sauce is thick and rich.
  3. Serve with lightly cooked pasta shapes and parmesan shavings.

Recipe Information

Serves 4
Calories 396 kcals
Cooking Time


  • 450g (1lb) lean Welsh Lamb mince
  • 1 onion, roughly chopped
  • 1 clove garlic, chopped
  • seasoning
  • 150ml (¼pt) red wine
  • 300ml (½pt) passatta
  • 400g (approx) can chopped tomatoes
  • sprig fresh thyme
  • 1 bay leaf
  • 10ml (2tsp) fresh oregano, chopped or 5ml (1tsp) dry
  • pasta shapes & parmesan shavings to serve

Nutrition Information

  • Calories 396 kcal
  • Energy 1669kJ
  • Fat 10g
  • Saturates 4.0g
  • Salt 0.9g
  • Iron 3.5g
  • 5-a-day 2.5