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  • Writer's pictureCharlie Thacker

Lamb & Chorizo Ragu

This right here is some hearty f*cking goodness. Whether you're sad, happy, hungry, hungover, this will instantly heal a little part of you. Yeah, a little part, I'm not magic.


300g Lamb Mince

160g Chorizo (chopped or pulled)

1 Large Stick of Celery (Diced)

1 Large White Onion (Diced)

1 Large Carrot (Diced)

2 Cloves of Garlic

1 Can of Chopped Tomatoes

1 Tablespoon of Tomato Puree

400g Rigatoni

1 Teaspoon of Fenugreek

1 Teaspoon of Dried Oregano




  1. Prepare your onion, celery, carrot and garlic. Try using a tiny touch of salt when dicing your garlic, it will stop it shooting all over the place. Learnt that from Action Bronson. Now prep your meat, portion out your lamb mince, remove the skin from your chorizo and pull it apart.

  1. Heat a pan with a glug of oil and cook off your onion, celery and carrot until soft and golden. Add the garlic and cook off for about 30 seconds to a minute then add your tomato puree and cook for another minute. Add your tomatoes and rinse the can with a bit of water. Let this simmer for 5-10 minutes.

  2. Meanwhile, fry off your chorizo for 30 seconds to a minute just to release the oil then set it aside. Brown your lamb in the same pan and then add both to the sauce. Season your sauce with oregano, fenugreek, salt and pepper. Leave it to simmer for 15-20 mins on a low heat.

  3. Boil your pasta in salty water until al dente. Remove, drain and save the past water. Add to your sauce along with some of the pasta water and give it a good old stir.

  4. Plate up your portion of hearty goodness and top with some parmesan and pepper. Enjoy

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