Lamb Ragu Pappardelle Recipe - Jessica Nguyen

Ingredients

• 1.5kgs of lamb meat with bones- ask for lamb off cuts from your local butcher, otherwise lamb chops and lamb shoulder can also work
• ½ cup of plain flour- to dust the lamb meat
• 2 red onions (brown onions will do if you can’t find them)
• 3 cloves of garlic, crushed
• 1 stick of celery
• 1 carrot
• 3 tablespoons of tomato paste
• 1 bottle of red wine. You’re going to use half the bottle for the sauce and the other half to enjoy with your pasta once it’s done.
• Herbs of your choice- I used a mix of thyme, rosemary and oregano from my garden.
• 2 cans of tomatoes
• 4 bay leaves
• ½ a block of Parmigiano Reggiano or parmesan cheese. You’re going to use the rind for the sauce and grate the rest for serving.
• Optional- 1-2 cups of vegetable stock
• 1 bunch of basil- for the sauce and for serving on top at the end
• 1 packet of Pappardelle pasta
• 3 tablespoons of Olive oil
• Salt and pepper to taste