Slow cooking is the essential secret in creating this deliciously rich and tender Lamb Ragu. After a few hours of braising in the red wine, tomatoes and the aromatic ingredients get the chance to truly meld and bind together. The decadent pulled shreds of lamb, warming sauce laces and the ribbons of pappardelle. Forms a true balanced companionship!
Pappardelle Pasta With Slow Cooked Lamb
TIME: 4 hr 10 min
SERVING: 4 People
- 【For The Lamb Leg】 ㅤ ㅤ
- 3 lb Lamb Leg
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
- 2 tbsp Cooking Oil (1 tbsp for Marinade 1 tbsp for cook the lamb leg
- 【Sauce】 ㅤ ㅤ ㅤ
- 1 tbsp Cooking Oil
- 1 Large Onion, diced
- 2 Garlic cloves, minced
- 5 Bay Leaves
- 2 sprigs of Rosemary, minced
- 2 sprigs of Thyme, minced
- 3 Medium Tomato, diced
- 1 tsp Crushed Chili
- 1 sprigs of Celery
- 2 cups Tomato Sauce
- 2 tbsp Red Wine
- 0.5 cup Beef Broth
- 1 tsp Salt ㅤ
- 0.5 tsp Black Pepper ㅤ
- 【For The Pasta】 ㅤ ㅤ
- 6 oz Pappardelle, cooked
- 1.5 tbsp Grated Parmesan Cheese
- 1 sprigs of Parsley, minced
- 【Garnish】 ㅤ ㅤ ㅤ
- Parsley ㅤ ㅤ ㅤ ㅤ
- Grated Parmesan Cheese ㅤ ㅤ ㅤ ㅤ ㅤ
Preheat the oven to 165°C / 350°F
Cut the lamb into similar sized pieces.
Marinade with salt, black pepper and cooking oil.
Brown off in a hot skillet, then lay the pieces into an oven proof dish.
In a medium heated pan add all the chopped vegetables followed by the herbs and chilli. Saute for a few minutes.
Add in the diced tomatoes, red wine, beef broth and tomato sauce. Simmer gently for a few minutes then pour it over the lamb pieces, cover the dish.
Bake in the oven for approx 3 ½ hours.
Boil a pot of water and add the pappardelle pasta, stir until pasta is loose in the pot, then cook for approx 7 minutes.
Use a fork to pull the meat into stringy pieces in the sauce then toss together with the pappardelle.
Serve with a scatter of fresh parmesan and basil.