Welsh Lamb Ragu
- 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.
- Simmer on a low heat for about 45 minutes until the sauce is thick and rich.
- Serve with lightly cooked pasta shapes and parmesan shavings.