Main/Pastas

Lamb Ragu

Marked for Revision Time: 4 hr Yields: serves Cost: $3.33 per serve Difficulty: 7/10

From Plays Well With Butter, and cooked for Sam and Darcy for a dinner party. They brought a rhubarb crumble and it took no less than a month to return their oven tray.

Ingredients

  • Lamb shoulder 700 grams (650 or so once boned)
  • Carrots 2 whole
  • Celery 1 stalk
  • Brown onions 1 whole
  • Garlic 6 cloves
  • Tomato paste 2 tbsp
  • Red wine 1 cup
  • Beef stock 1 cup
  • Diced tomatoes 400 grams (1 tin)
  • Bay leaves 2 whole
  • Fresh rosemary 1 sprig
  • Fresh thyme 8 sprigs

    • pasta

  • Pappardelle pasta 400 grams (1 pack)
  • Parmesan 0.25 cups
  • Thickened cream 0.25 cups

Steps

  1. Finely dice carrots, celery and brown onion.
  2. Cut lamb into 2 inch cubes, pay dry with paper towel and season with salt and pepper
  3. On high heat in large pot, in olive oil, brown the lamb 2-3 minutse per side in batches. Remove to plate.
  4. Add more oil, reduce heat to medium-high and add onion, carrots, celery and salt. Cook for 20 minutes until "deeply browned".
  5. Slice garlic thinly.
  6. Tie sprigs of herbs into little bundle with string.
  7. Add garlic and cook until fragrant.
  8. Add tomato paste and fry for 2 minutes.
  9. Add red wine until reduced, 8 min?
  10. Add lamb, herb bundle, beef stock, diced tomatoes and salt. Cover, bring to simmer than bubble away for 2 hours on medium.
  11. Boil pot of water for the pasta
  12. Shred the lamb with two forks.
  13. Make the pasta.
  14. Grate the parmesan. Add it to the sauce with the cream, then simmer another few minutes. Combine with pasta.