Bush-Spiced Lamb Ragu with Macadamia and Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Slow-simmered lamb ragu infused with Australian bush spices and complemented by crunchy macadamia nuts for a rich, hearty pasta sauce. This australian-inspired pasta ready in about 140 minutes pairs lamb shoulder, diced, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 600 g lamb shoulder, diced
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4, minced garlic cloves
• 400 g can diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef stock
• 1 tsp dried thyme
• 1 tsp ground anise myrtle
• 1/3 cup, chopped macadamia nuts
• 1/2 cup red wine
• 1 1/2 tsp salt
• 1 tsp black pepper
• 400 g tagliatelle pasta
• 1/2 cup, grated parmesan cheese
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy pot over medium-high heat. Add 600 g diced lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves, 1 tsp dried thyme, and 1 tsp ground anise myrtle. Cook for 1 minute until aromatic.
4. Step 4: Return the lamb to the pot along with 400 g canned diced tomatoes, 2 tbsp tomato paste, 1/2 cup red wine, and 1 cup beef stock. Stir well, bring to a simmer, then cover and reduce heat to low. Cook gently for 1.5 to 2 hours until lamb is tender and sauce thickens.
5. Step 5: In the last 15 minutes of cooking, stir in 1/3 cup chopped macadamia nuts for texture.
6. Step 6: Meanwhile, cook 400 g tagliatelle pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
7. Step 7: Toss the cooked pasta with the lamb ragu, adding reserved pasta water as needed to loosen the sauce. Serve sprinkled with 1/2 cup grated parmesan cheese and 2 tbsp chopped fresh parsley.