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Lamb ragu with pappardelle

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Bring a comforting bowl of hearty ragu to the table. This version, packed with saucy lamb and veggies, is a flavouful classic perfect for cool evenings.

  • Serves4
  • Cook time30 minutes
  • Prep time5 minutes
Lamb ragu with pappardelle


  • 1 tbs olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 500g Coles Australian Graze Lamb Mince
  • 1 small eggplant, finely chopped
  • 1 zucchini, finely chopped
  • 200g pkt sliced mushrooms
  • 400g can cherry tomatoes
  • 400g jar arrabbiata pasta sauce
  • 375g fresh or dried pappardelle
  • Finely grated parmesan, to serve
  • Basil leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a large saucepan over medium-high heat. Add onion, garlic, eggplant, zucchini and mushroom. Cook, stirring, for 5 mins or until the vegetables soften. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour.
  2. Step 2

    Add tomatoes and pasta sauce to the mince mixture in the pan. Reduce heat to low and cook, stirring, for 20 mins or until the mixture thickens slightly.
  3. Step 3

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  4. Step 4

    Add half the ragu to the pasta and toss to combine. Divide among serving bowls. Top with remaining ragu. Sprinkle with parmesan and basil to serve.