Lamb Ragu Pappardelle Recipe

Name: Lamb Ragu Pappardelle Recipe
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; pepper

www.jessicanguyen.com.au

If you ever travel to Tuscany they do a lot of ragu served with pappardelle, which is a wider fettuccine-style pasta. This lamb ragu recipe is a four hour slow cook so it’s great to start cooking...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jessicanguyen.com.au.

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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
pepper