Ease of Preparation: Easy
Yield: 4 servings
Ingredients
Tomato Lamb Ragu:
- 2 tablespoons (30 ml) olive oil
- 2 pounds (1 kg) ground lamb
- 1 large onion, diced
- 6 cloves garlic, chopped
- Salt and pepper
- 1/2 cup (120 ml) red wine
- 1-2 cinnamon sticks
- 2 bay leaves
- 3-4 cloves
- 2 cups (470 ml) tomato sauce
- 1 cup (240 ml) water
To Serve:
- 1 pound (454 g) dried Pappardelle noodles
- Tomato Lamb Ragu
- Crumbled feta cheese, to garnish
- Fresh thyme leaves, to garnish
Method:
For the Tomato Lamb Ragu:
Heat oil in a large heavy bottomed pot over medium-high heat.
Add the ground lamb and let cook until browned, stirring occasionally, for 12 minutes. Carefully strain away ¾ of the fat.
Add the onion and garlic and cook 3 minutes, stirring often, until the onions are tender. Season with salt and pepper.
Add the red wine and cook until evaporated, about 2 minutes.
Prepare a sachet of cinnamon, bay leaf, and clove.
Stir in the tomato sauce, add 1 cup (240 ml) of water and the sachet, and simmer on low heat for 20-30 minutes, until meat is tender, and the sauce is aromatic.
In a pot of heavily salted boiling water, cook the Pappardelle as per package directions, until al dente.
Strain noodles, reserving 1 cup (240 ml) of pasta water.
Stir pasta water into lamb ragu. Add noodles and toss
Plate 4 portions, garnish with fresh thyme leaves and crumbled feta cheese