Lamb Ragu with Pappardelle
While slow cooking on the bone is wonderful, using boneless lamb saves cooking time in this recipe for Lamb ragu with pappardelle.
Preparation time: 10 minutes
Cooking time: 1 ¾ – 2 ¼ hours
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)
- 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.
- 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.
- 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.
- Meanwhile cook pappardelle according to packet directions. Drain. Toss pasta and lamb mixture together and serve immediately with sage leaves, parmesan and chilli.
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