Sundried Tomato Lamb Ragu

A rich and meaty meal to keep in the freezer for anytime.

Serves 4


  • 500g minced lamb 
  • 150 g smoked bacon, cubed 
  • 10 sun-dried tomatoes in olive oil, snipped into pieces 
  • 1 red onion, diced 
  • 2 garlic cloves, crushed 
  • 1 can chopped tomatoes 
  • 1 tablespoon tomato puree 
  • 100ml water 
  • 2 large handfuls of cheddar cheese, grated, (approx. 150g) 
  • 1 tablespoon balsamic vinegar 
  • 2 tablespoons olive oil 
  • 50g butter
  • 200g kale
  • 200g broccoli
  • salt and pepper 


  1. Cover the bottom of a saucepan with oil and gently fry the onions and garlic for five minutes on a low heat.
  2. When they are translucent add the cubed bacon and fry until the edges of the bacon start to brown.
  3. Add the lamb mince and brown all over.
  4. Add water, tomato puree, balsamic vinegar and the snipped up sun-dried tomatoes plus a splash of the oil from the jar.
  5. Bring to the boil, then cover and simmer for 20 minutes. If the Ragu has not yet thickened, add more balsamic vinegar and simmer uncovered for a few minutes, checking that it doesn’t dry out.
  6. While the ragu is cooking melt the butter in a separate pan and toss in the broccoli and kale. Fry until tender.
  7. Season well with salt and pepper and serve with generous amounts of cheddar cheese grated on top.


Try spring cabbage cut into ‘noodles’ and stir-fried in butter.

Per serving this recipe contains 46.4g fat, 41.1g protein and 13.8g carbs.

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