Amelia's Mutton Ragu with Rigatoni

Updated: Jan 24

Mutton is meat from a sheep older than 2 years old. It is slightly richer and deeper in flavour than lamb, which can also be used for this recipe, so it can take lots of bold flavours like the anchovies, tomato and chilli. Depending on the age of the mutton, you may need to increase the cooking time but it is well worth the wait!

Ingredients (serves 4)

  • 500g of Green Farm mutton mince

  • 1 large onion, finely chopped

  • 1 large stick of celery, finely chopped

  • 1 large carrot, finely chopped

  • 3 garlic cloves, minced

  • 2 tsp dried rosemary or finely chopped fresh

  • 1 tsp dried oregano or finely chopped fresh

  • 1/2 tsp dried chilli flakes

  • 2 anchovy fillets in oil (optional)

  • 1 tin of chopped or plum tomatoes

  • 1 glass of red wine (optional)

  • 1 tbsp of olive oil

  • Salt and pepper

  • Dried Rigatoni pasta - cooked to packet instructions

To garnish

  • Small handful of fresh mint, finely sliced

  • Grated lemon zest

  • Sliced red chilli (optional)

  • Grated pecorino or parmesan cheese

Method:

  1. Heat a large, heavy-bottomed pan to a medium/low heat and add the olive oil, onion, celery, carrot, dried herbs, chilli flakes, anchovies and garlic with a good pinch of salt and lots of black pepper. Fry until soft and golden which will take about 20-30mins.

  2. Add in the mutton mince and break it apart with your spoon. Fry until any moisture is cooked off and the mutton begins to brown - about 15 mins.

  3. Add the wine to the pan and increase the heat so that the alcohol burns off and you are just left with the flavour. Then add in the tin of tomatoes and with the empty tin fill it with water and pour that into the pan as well. Stir well until all combined.

  4. Bring the ragu to a low simmer (only just bubbling), place the lid on and leave it, stirring occasionally, for 1-2 hours. Make sure the ragu doesn't stick to the bottom of the pan and if looking a little dry add a touch of water. You want the ragu to be thick and glossy. The liquid will have reduced by 2/3rds by the end.

  5. Once ready to serve, cook your pasta and add directly into the ragu sauce.

  6. Top with the mint, chilli, lemon zest and grated pecorino to serve.

Enjoy with a fresh green salad with a simple dressing of: olive oil, english mustard, chilli flakes, dried oregano, lemon juice, salt and pepper.


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