Full Recipe

Pappardelle with Lamb Ragu

Last weekend in our Kitchen Shop Frances and I made fresh pasta. I find it a very relaxing thing to do and the result is always so good. Probably the hardest thing is to remember to take the pasta machine out of the cupboard and use it. I had some left over slow cooked lamb shoulder in the fridge so decided to make a ragu to go with pappardelle which is very wide fettuccine. Rather than cut the dough using the pasta machine, after I’d rolled it to the thinness I wanted, I hand rolled the sheet of dough from the shortest side and cut it into wide strips with a knife. Ragu is a meat sauce to go with any fettuccine. I use lamb here but beef or any game would also be good. You’d just need to use a different stock. The anchovies add to depth to the flavour. You definitely can’t taste them as anchovies.

  • Ingredients (serves 4)
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 stalk of celery finely diced
  • 3-4 cloves crushed garlic
  • 1-2 tbsps tomato paste
  • 1 small jar of anchovies in oil – drained and cut into small pieces
  • 1 glass of white wine
  • ½ can chopped tomatoes in juice
  • 250ml lamb stock (1cup)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • Slow cooked lamb shredded (quantity is up to you)
  • Salt and pepper to taste

Method

Heat some olive oil in a pot and add the onion, carrot and celery. Cook till soft for a few minutes on a low temperature with the lid on. Add the garlic. Then add the rest of the ingredients except the lamb and salt.

Simmer for at least an hour but preferably longer. If it seems too thick add some extra stock or water as it cooks. Remove the herbs. Add the shredded lamb and mix in well. Season to taste and keep the sauce simmering very gently while you cook the pasta.

Drain the pappardelle and then mix in the ragu. Garnish with finely chopped parsley and finely grated parmesan.