Lamb Ragu Fettuccine Recipe (with Video)

1. Add a tbsp of olive oil in a large pan along the onion and garlic, cook on medium heat, stirring occasionally, until they soften and start to turn golden. Approx. 5 minutes.
2. Add the carrot, celery and bell pepper and keep cooking for 5 more minutes or until they become fragrant and turn bright. Remove the vegetables from the pan and place to the side.
3. Add the rest of the olive oil to the same pan on high heat and sear the lamb cubes, until browned on all sides; season with salt and pepper.
4. Stir in the tomato paste and incorporate. Pour the wine in, lower the heat and scrape the bottom of the pan to deglaze and release the flavor. Bring to a boil.
5. Return the vegetables to the pan, add the tomatoes and simmer for approximately 15 minutes, until the lamb is soft and the sauce thickens. Add the basil 5 minutes before it’s done cooking.
6. Stir in the cooked pasta, mix vigorously and let it heat up for a few minutes.
7. Serve warm and enjoy with some freshly grated parmesan cheese.