Lamb and Walnut Ragù Pasta

1 - Get the kettle on
Fill the kettle with water and put it on to boil - this will be for the pasta later.
2 - Preheat the pan
Add 2 tbsp of olive oil to a large frying pan and place it over a high heat. Crack on with the next
step while it comes up to temperature.
3 - Chop Chop
Finely chop 40g of walnuts.
4 - Fry
Once the oil starts to shimmer and loosen, tip in ¾ of the walnuts, and add 200g of lamb mince.
Fry, tossing occasionally, for 6-8 minutes until golden and crisp in places. Get on with the rest of
the dish in the next steps while you wait.
5 - Get the pasta on
Add 200g of pasta to a medium saucepan, season with salt, and cover with boiling water from the
kettle. Place the pan over a high heat.
6 - Cook the pasta
Cook the pasta for 8-10 minutes, until soft but still with a slight bite. Get on with the rest of the dish
in the next steps while you wait.
Timer Instruction: Hey, that's the timer for the pasta. It should be soft but still have a slight bite.
7 - Add the tomato paste
Once the lamb and walnuts are ready, add 2 tbsp of tomato paste. Continue to fry for a further 2-3
minutes, until darkened and sticky.
8 - Deglaze
Deglaze with 187ml of red wine, and reduce by ¾ - this should take 2-3 minutes. Get on with the
rest of the dish in the next steps while you wait.
9 - Chop the chives
Finely chop 10g of chives crossways.
10 - Mix and toss‍

Once the pasta is ready, use tongs or a slotted spoon to transfer it into the pan with the tomato mix.
Add 30g of butter and chives, then toss to coat over the heat. Loosen with a splash of the pasta
water if necessary - we are looking for a loose, glossy glaze that coats the pasta.
11 - Serve
Divide the pasta between bowls, then scatter over the reserved chopped nuts. Top with the leaves
from 5g of parsley, then serve.