Rustic Lamb Mince and Kumara Ragu with Rosemary & Feta

A hearty New Zealand-style ragu using Meat Direct Lamb Mince, seasonal kumara and fresh rosemary. Perfect served over rustic pasta, mashed potato or buttered polenta. Serves 4.

Prep & cook time Prep: 15 minutes Cook: 40–50 minutes Total: 60–65 minutes

Ingredients

• 1 kg Meat Direct Lamb Mince
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 medium carrots, peeled and diced
• 1 large kumara, peeled and diced (about 400–500 g)
• 2 tbsp tomato paste
• 400 g can diced tomatoes
• 250 ml beef or lamb stock (or water + 1 stock cube)
• 150 ml dry white wine (optional) or extra stock
• 2 tsp Worcestershire sauce
• 2 sprigs fresh rosemary, leaves chopped
• 1 tsp dried oregano
• 1 bay leaf (optional)
• Salt and freshly ground black pepper, to taste
• 100 g feta, crumbled
• 2 tbsp chopped flat-leaf parsley or fresh mint, to finish
• Cooked pasta, mashed potato, or polenta, to serve

Method

1. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium–high heat. Add the lamb mince in batches, breaking it up with a spoon. Brown well and transfer to a plate. Remove excess fat if needed, leaving a little for flavour.
2. Add remaining 1 tbsp olive oil to the pan. Sauté the onion for 4–5 minutes until translucent. Add garlic and cook 1 minute.
3. Add diced carrots and kumara. Cook, stirring, for 4–5 minutes to start softening the vegetables.
4. Stir in tomato paste and cook 1 minute. Return browned lamb to the pan and mix.
5. Pour in white wine (if using) to deglaze the pan, scraping up any browned bits. Allow to reduce by half (2–3 minutes).
6. Add diced tomatoes, stock, Worcestershire sauce, rosemary, oregano and bay leaf. Bring to the boil, then reduce to a gentle simmer. Cover partly and cook 25–30 minutes until kumara and carrots are tender and flavours have melded. Stir occasionally; add a splash of stock or water if it becomes too thick.
7. Season with salt and pepper to taste. Remove bay leaf and adjust seasoning.
8. Serve the ragu sprinkled with crumbled feta and chopped parsley or mint. Accompany with pasta, mashed potato or creamy polenta and a green salad or steamed greens.

Tips

• For a smokier note, use a knob of butter with the oil when frying the mince.
• Kumara varieties: orange-fleshed kumara (common in NZ) gives sweetness; use gold or red kumara depending on preference.
• Make ahead: flavours improve after a day—reheat gently and add a splash of stock.
• To freeze: cool completely, portion and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition (approx. per serving, without sides) Calories: ~620 kcal; Protein: ~36 g; Fat: ~38 g — varies with serving and ingredients.

Serving suggestion Serve with a crisp Hawke’s Bay sauvignon blanc or a robust Central Otago pinot noir, and crusty sourdough from your local bakery.