This decadent Ragu combines Beverly Creek Farms lamb, marinated tomatoes, wild mushrooms, wilted spinach, red wine jus, cream, fresh herbs and truffle oil. Ladle warm sauce onto fresh hot pasta and top with grated parmesan cheese.
One container yields two large restaurant-sized portions
Red House is an Uptown Waterloo bistro restaurant from Chef Dan McCowan, passionately focused on quality ingredients & international flavours.
Beverly Creek Farms ground lamb, wild mushrooms (king oyster, cremini, honey, shitake) tomato, onion, carrot, celery, garlic, thyme, rosemary, chicken stock, 35% cream, baby spinach, red wine vinegar, balsamic vinegar, extra virgin olive oil, truffle oil, parsley, Kosher salt, black pepper