Lamb Ragu with Fettuccine

Method

1. In a large pot, heat a drizzle of olive oil and add onion and garlic. Cook until fragrant.
   
2. Add the lamb shoulder with some thyme.
3. Once the meat is browned, add the pasta sauce and peas.
4. Increase the heat until the sauce simmers, then lower the heat and let the sauce stew for 20 mins over low heat.
5. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
6. Add the cooked pasta to the sauce and mix through before serving and enjoying with family and friends!
7. TIP: if you don’t want to use all of the sauce, portion it out into a container before mixing in the pasta and store in the freezer_