Lamb Linguine

Lamb is a delicacy around most northern European Countries and is obviously a major export of the Welsh Economy. British farming has taken a series of major blows in the past few years, between Climate change, Brexit, Covid and the sheer purchasing power of Supermarkets, our Farmers need as much support as we can offer them.

As a result, I sourced the minced lamb from a local butcher, along with some other meats I’ll be documenting in the near future on here.

I will be modifying my Ragu recipe a tad so the flavour of the lamb shines though and doesn’t get drowned out by peppers and such, however, as always, feel free to experiment with the quantities and balances of flavour.


The Ingredients.


500g Minced Lamb (Preferably Welsh)

500g Linguine

300g Cherry Tomatoes

Olive Oil

A bunch of Basil

2 Cloves of Garlic

1 Large Brown Onion

1 Courgette

2 Stalks of Celery

1 Tablespoon of Rosemary


Black Pepper

300Ml Red Wine

Grated Italian Cheese

Worchester Sauce

500g Passata

1 Tin of Chopped Tomatoes


  • Slice the onion and garlic and put to one side. Then chop the tomatoes, celery, most of the Basil (leave some for garnish) and courgette.
  • Heat about a tablespoon of olive oil in a large frying pan and add your minced lamb, keep the lamb moving until its browned.
Minced Lamb, a local Welsh Delicacy
  • Empty the lamb into a colander and pour a full kettle of hot water over to remove and excess fat and allow to drain.
  • We need some fat in the pan for flavour, however, we don’t want a big pool of it, so responsibly drain most of the fat into a container for recycling.
  • Heat up the remaining fat in the pan and add the onion and garlic, stir for about 4 minutes or until the onion goes soft.
  • Reduce the heat and reintroduce the lamb to your pan, stir until its mixed with the onion / garlic combo and allow to simmer.
  • Now introduce the chopped vegetables (I know tomato is a fruit, I don’t really care) and mix.
  • Add the Passata, tin of chopped tomatoes, Worcestershire Sauce and the wine(assuming your wife hasn’t drunk it).
  • Stir thoroughly and reduce to a low heat, cover pan and stir frequently.
  • Twist your Linguine and drop in the pan so it fans out then add 1 litre of boiling water, add salt, bring to the boil then simmer for 12 minutes. (While its fanned, the weight of the softened pasta in the water will drag the dried pasta into the water, giving it a nudge into the water doesn’t hurt it you’re as inpatient as me)
  • Keep stirring the sauce.
  • Once the pasta is cooked, drain into the colander, then drizzle some olive oil over it along with some black pepper and decant to pasta bowls or plates.
  • Dispense the sauce over the pasta and garnish with Basil leaves and grated Italian cheese.
  • Serve up with some garlic bread, take credit for the meal (I won’t say a damned thing) then ponder why if The Matrix was a “Perfect Simulation” when why did the Red Pill exist?

Published by Cooking At The Crowleys

I love cooking, photography and live on a tight budget. Good, tasty and occasionally nutritious food need not cost a fortune. Join us on a journey to expand your skills and food experience. You might even enjoy it.

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