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For pasta eaters, here comes the mouthwatering lamb ragoût with tagliatelle recipe. Cook the lamb slowly to get best taste in your lamb ragout.
1 tablespoon olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, chopped
1 large parsnip, chopped
3 cloves garlic, crushed
450g lean lamb, diced
2 tablespoons tomato paste
400g can chopped tomatoes
1 cup salt-reduced beef stock
2 cups water
500g packet tagliatelle (flat ribbon pasta)
1/4 cup finely shaved parmesan cheese
fresh parsley, to garnish
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1st Keep
 ashley968
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