New Zealand-Inspired Spring Lamb Ragù
Rich ground lamb, tomatoes, herbs, and butternut squash over pasta.
RECIPESFIJI CRAFTNEW ZEALAND
10/13/20261 min read
Rich ground lamb, tomatoes, herbs, and butternut squash over pasta.
Ingredients
Ingredients
4 lbs ground lamb
4–5 lbs dry pappardelle
1 medium butternut squash
3 large leeks
10–12 garlic cloves
Three 28 oz cans crushed tomatoes
One 6 oz can tomato paste
1 cup dry red wine, optional
2 cups beef or lamb stock
Fresh thyme and sage
3–4 rosemary sprigs
3 tbsp olive oil, as needed
Salt, black pepper, parsley
Parmesan, optional
Instructions
Brown ground lamb in batches and set aside.
Wash, slice, and sauté leeks until softened.
Add garlic and chopped herbs.
Cook tomato paste for 2 minutes.
Add wine if using; scrape bottom of pot.
Add crushed tomatoes, stock, and lamb.
Dice squash into small cubes and add.
Simmer gently 60–90 minutes until tender and thick.
Cook pappardelle al dente, toss with ragù, and garnish.
Fiji Craft Flight Notes
Ragù originated in Italy, but our version celebrates New Zealand’s well-known lamb industry.
Note: This is our planned FijiCraft recipe, not a confirmed post-event record. Quantities are reconstructed from our cooking notes; please adjust to taste.
