Lamb Ragu with Pappardelle
Melt in your mouth lamb in a rich tomato based ragu, tossed with pappardelle pasta.
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Servings: 4
Ingredients
- 1.2 kg lamb shoulder cut into large chunks
- 1 onion diced
- 2 carrots diced
- 2 celery sticks diced
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 150 ml red wine
- 400 g tin of chopped tomatoes
- 150 ml beef or lamb stock
- 3 sprigs of rosemary
- 30 g butter
- 10 g parsley chopped
- 400 g pappardelle
To serve:
- Grated parmesan
Instructions
- Heat the oil in a large pan over a high heat. Brown the lamb in batches until properly golden.
- Drop the heat slightly, add the onion, carrot, and celery and cook for 5 minutes until soft.
- Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook it out for 2 minutes.
- Pour in the wine, scrape up the sticky bits, let it reduce for a couple of minutes.
- Tip everything into the pressure cooker (or slow cooker). Add the chopped tomatoes, stock, rosemary, and add the lamb.
- Pressure cooker: cook on high for 45 minutes, then let it release naturally for 15 minutes.
- Slow cooker: low for 7 to 8 hours or high for 4 to 5 hours until the lamb is collapsing.
- Lift out the lamb, shred it with two forks, remove the rosemary.
- Return the lamb to the sauce and simmer until thick, glossy, and spoon-coating. Stir in the butter and adjust the seasoning.
- Cook the pappardelle in salted boiling water until just al dente. Reserve a mug of pasta water.
- Add the pasta straight into the ragu with a splash of pasta water, add the chopped parsley, and then toss until the sauce is glossy. Dish it up and finish with grated parmesan.