Tossed through silky pappardelle; hearty, rich, and perfect for cosy nights in. Save this one for when you’ve got time to let the flavours really do their thing 🍝
Ingredients:
1.2–1.5 kg lamb shoulder (bone-in or boneless) trimmed and cut into chunks – HOT TIP ask your butcher to do this for you
2 tbsp olive oil
1 onion finely chopped
2 carrots diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried rosemary or 1 sprig fresh)
1 tsp dried thyme
1 cup red wine (can sub with extra stock but i wouldnt skip it personally)
1 x 800 can crushed tomatoes
1 cup beef stock
Salt and pepper
500–600g pasta pappardelle
parmesan and fresh parsley for serving
Method:
Heat olive oil in a large pot or Dutch oven over medium/high heat. Brown lamb in batches. Set aside.
In the same pot on a lower heat. Cook onion, carrot, and celery until soft (about 10 minutes) add more oil if needed! Add garlic and cook 1 minute more.
Stir in tomato paste, rosemary, and thyme. Cook for 1–2 minutes. Add red wine and simmer for a couple of minutes to reduce
Return lamb to the pot. Add crushed tomatoes and stock. Stir and bring to a boil. Reduce to low heat/simmer to cover and cook for 2.5 hours until lamb is fall-apart tender. Stir occasionally and add a splash of water if it thickens too much. After 2.5 hours take lid off to reduce sauce for 30 minutes
Remove lamb pieces, shred the meat with forks, and return it to the sauce. Season with salt and pepper.
Cook pasta and then toss with the lamb ragu! Top with parmesan and parsley enjoyyyy warm and it makes for GREAT leftovers
This Lamborgh will have everybody screaming for more. The flavors are insane and it’s not going to break the bank. When it comes to choosing your cut of lamb, best bet is going to be either a leg or a shoulder. I grabbed the bone in shoulder and I got my butcher to dice it up and debone it. I ended up with about 2.3 kilos of lamb, but I only used 1 and a2 kilos. Keep in mind, you can absolutely save more money by grabbing it at your local supermarket rather than heading to a butcher. When I’m cooking, I like to use grass-fed meat, pasture-raised eggs, and the best quality ingredients I can get my hands on. Saying that, you can opt for other brands, and you can definitely save your money there. Once we have browned off our meat and got that gorgeous golden crust on the outside, which will help to enhance our flavor, in the same pan, we’re going to soften our veggies. That’s going to take about 10 minutes. Then we’re going to throw in our garlic, our tomato paste, and our herb. Let that cook down and add in a very generous cup of red wine. And once that’s cooked down a little bit, we’re going to add our meat back in. The first part of this cook is the most important. You want to keep everything as low and slow as you can. This will enhance caramelization, and that means big flavors. Pop in the rest of your ingredients, and we’re going to let this sit on the stove on a low heat for about 2 and 1/2 hours. At this point, take your lid off and let that sauce reduce down. The meat is going to be tender and fall apart. Then you want to start to cook your pasta. It doesn’t matter if it’s homemade or if you’ve bought it from the shops. Just make sure that you’re getting a good quality egg pasta. Tossing that through. Let that soak up all the flavors. This recipe yields eight servings and it will only cost you $7.65 65 the plate.
Dining and Cooking