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Recipe of: © Monsieur Cuisine

Lamb ragout

MC connect
4 portions
Ready in: 0:39 h
Preparation time: 10 min.
Created on: 31.03.2020
Last changes: 05.02.2020
  • 2 red onions (160 g)
  • 1 garlic clove
  • 600 g lamb (leg or haunch)
  • 2 tbsp olive oil
  • 150 ml semi-dry red wine at room temperature
  • 1 sprig of rosemary
  • 2 bay leaves
  • 1 tsp salt
  • 3 pinches of pepper
  • 400 g chopped tomatoes, tinned
  • 100 ml lamb stock at room temperature
  • 1 tbsp tomato purée


  • 500 g tagliatelle


Per portion:

  • calorific value
    3065 kj / 732 kcal
  • protein: 48 g
  • carbohydrates: 93 g
  • fat: 15 g
Preparation time
10 min.
Ready in
0:39 h
  1. Peel and quarter the onions. Peel the garlic clove and put it and the onion pieces into the blender jug. With the measuring beaker in place, chop for 4 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.
  2. Rinse the meat under cold running water and pat dry. Then remove the fat, bone and tendons and cut into 2-cm dice. Put the olive oil and lamb into the blender jug and, the measuring beaker not inserted, fry with the roast button.
  3. Add the room-temperature red wine, and, the measuring beaker not inserted, deglaze with the reverse button/2 minutes/speed setting 1/120 °C.
  4. Wash the sprig of rosemary and shake it dry. Put it and the bay leaves, 1 teaspoon of salt, 3 pinches of pepper, tomatoes, lamb stock and tomato purée into the blender jug and, with the measuring beaker in place, cook with the reverse button/20 minutes/setting 1/120 °C.
  5. In the meantime, cook the tagliatelle according to the packet instructions.
  6. Remove the bay leaves and the sprig of rosemary from the lamb ragout. Serve with the tagliatelle.


If it is not an adult-only meal, you can replace the red wine with lamb stock.


Bon appétit with Monsieur Cuisine