Lamb Ragu with Pappardelle

  • Prep Time: 10 minutes
  • Cooking Time: 1 ¾ - 2 ¼ hours
  • Servings: 4
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While slow cooking on the bone is wonderful, using boneless lamb saves cooking time in this recipe for Lamb Ragu with Pappardelle.

 

Ingredients

  • ¼ cup (60ml) extra virgin olive oil
  • 750g boneless lamb leg or shoulder, cut into 2cm dice
  • 2 brown onions, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, crushed
  • 100g prosciutto, pancetta or bacon, finely diced
  • 1 tablespoon (20ml) tomato paste
  • 1 cup (250mls) red wine
  • 1 cup (250mls) beef stock
  • 6 thyme sprigs
  • 6 sage leaves
  • Salt and freshly ground black pepper to taste
  • 400-500g dried pappardelle
  • Sage leaves, fried in butter, (optional) to garnish
  • Shaved parmesan or pecorino, to serve
  • 2 small red chillies, deseeded and chopped (optional)

Instructions

  1. Heat 2 tablespoons (40 ml) oil in a large heavy based pan over medium high heat. Add lamb. Cook for five minutes, stirring often until browned all over. Remove to a bowl with a slotted spoon and reserve.
  2. Reduce heat to medium-low, add remaining oil to pan juices then onions, carrots and celery. Cook, stirring occasionally for 3 minutes then add garlic. Continue to cook, stirring occasionally until the onion has softened but not browned.
  3. Increase heat and return lamb to the pan and stir in tomato paste, wine, stock, 1 cup water and herbs. Bring to the boil, then reduce to a simmer and cook uncovered for 1 ½ – 2 hours, stirring a few times, until lamb is very tender and cooking liquid is reduced. Remove lamb using a slotted spoon and cool slightly. Using two forks, shred lamb. Return to the cooking liquid and vegetables.
  4. Meanwhile cook pappardelle according to packet directions. Drain. Toss pasta and lamb mixture together and serve immediately with sage leaves, parmesan and chilli.

Notes

Lyndey’s Note: Wonderful with a red wine such as a GSM (grenache, shiraz, mourvedre). To go with a lighter wine, use white wine and chicken stock.

Recipe first appeared in Selector Magazine 2013 Calendar.

Photography by: John-Paul Urizar.
Styling by: Michaela la Compte

Related Recipe: Traditional Pork & Veal Ragu with Penne

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