Name: Lamb ragu with pappardelle
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 garlic clove; 1 onion; 1 tbsp oil; 750 g lamb flank; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 cup lamb stock or chicken stock; 1 tbsp olive oil; 1 onion; 1 celery stalk; 1 carrot; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp dried oregano ½ cup leaves fresh; 1/2 cup red wine; 2 cup lamb stock use the liquid from preparing the meat above; 2 tbsp tomato paste; 410 g tinned tomatoes; 2 tbsp tomato sauce; 1 tbsp Worcestershire sauce; 1 tbsp chutney; 1/2 cup milk; pappardelle or any pasta of your choice; 1/2 cup pecorino cheese or other hard cheese

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Ingredients (25)

For the lamb

1	garlic clove
1	onion
1 tbsp	oil
750 g	lamb flank
1 tsp	dried oregano
1 tsp	salt
1/2 tsp	black pepper
2 cup	lamb stock — or chicken stock

For the ragu

1 tbsp	olive oil
1	onion
1	celery stalk
1	carrot
1/2 tsp	salt
1/4 tsp	black pepper
2 tsp	dried oregano — ½ cup leaves fresh
1/2 cup	red wine
2 cup	lamb stock — use the liquid from preparing the meat above
2 tbsp	tomato paste
410 g	tinned tomatoes
2 tbsp	tomato sauce
1 tbsp	Worcestershire sauce
1 tbsp	chutney
1/2 cup	milk

To serve

	pappardelle — or any pasta of your choice
1/2 cup	pecorino cheese — or other hard cheese

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Method:

Prepare the lamb

Sauté the garlic and onion in a pressure cooker.

Brown the meat with the onion and garlic and add the origanum, salt, pepper and lamb stock.

Close the pressure cooker and cook 20 minutes. Remove the pot from the heat, release the pressure and leave to cool.

Remove all the fat and shred the meat into small pieces.

Prepare the ragu

Heat a large, heavy-bottom pot over medium heat. Add the oil and heat, add the onion, celery and carrot and sauté for about 3 minutes until softened. 2. Add the shredded meat and mix well. Season with salt and pepper. Add the origanum and increase the heat so that the mixture starts to sizzle. 4. Deglaze the pot by adding the red wine and releasing all the bits on the bottom of the pot. Turn down the heat and add the stock using the liquid from lamb cooked in the pressure cooker.

Add the tomato paste, tomatoes (crush with a spoon to break them up), tomato ketchup, Worcestershire sauce and chutney. Add the milk and bring the mixture to a simmer. Once it is simmering turn the heat down low, allow the ragu to simmer for an hour, stirring regularly. Check seasoning once ready. 6. When ready to serve cook the pasta in a large pot of boiling, salted water. Cook the pasta for about a minute under the package’s instructed cooking time. 7. Use ½ cup of the pasta water out of the pot just before draining the pasta and add it to the ragu. Stir in the cheese.

Drain the pasta. Add the pasta to the ragu and toss well to combine. Allow the sauce to continue to thicken as it coats the pasta. Serve with more grated pecorino, sprinkled on top. Add a sprinkling of freshly chopped parsley to garnish and serve with a freshly baked ciabatta.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.