Lamb and fennel ragu

Lamb and fennel ragu

4.7 96 beoordelingen

Voorbereiding. 25min

Totaal 4u. 35min

4 portions

Ingrediënten

brown onion cut into quarters
140 g
carrot cut into pieces (2-3 cm)
130 g
celery cut into pieces (2-3 cm)
130 g
garlic cloves
3
extra virgin olive oil
50 g
boneless lamb shoulder cut into pieces (3-4 cm)
800 g
salt to season
ground black pepper to season
red wine
100 g
anchovy fillets
6
dried chilli flakes
½ tsp
fennel seeds lightly crushed
1 tbsp
canned chopped tomatoes
300 g
tomato paste
25 g
dried rosemary
1 tsp
dried thyme
1 tsp
shaved Parmesan cheese
50 g
fresh basil leaves only
1 - 2 sprigs

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 758.6 mg

Eiwitten 49 g

Calorieën 2306.9 kJ / 549.3 kcal

Vetten 34.8 g

Vezels 5.5 g

Verzadigd vet 11.1 g

Koolhydraten 8 g

Vindt u het leuk wat u ziet?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer u voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Slow Cooking 10 recepten
Australië en Nieuw-Zeeland

Misschien vind je het ook leuk...

Lamb shanks with risoni and feta

3u. 50min

Coconut rice with Asian inspired pork and eggs

40min

Chinese five spice beef cheeks (Skinnymixers)

4u. 25min

Ossobuco with orange and fennel salad

2u. 45min

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4u. 35min

Beef brisket chilli con carne

7u.

Meatballs in tomato sauce (TM6)

3u. 40min

Chicken chasseur (Skinnymixers)

1u. 50min

Lamb Moussaka

1u. 30min

Beef cheek Bourguignon

5u. 25min

Shredded Lamb ragù

1u. 25min

San choy bau (Matt Sinclair)

30min