Pappardelle with Tomato-Lamb Ragu

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