LAMB RAGU WITH PAPPARDELLE
This ragu is wonderfully rich and sweet and only improves with time, making it a great one to double up ready for a rainy day or a hectic one. Layered up with chargrilled aubergines and finished with a bechamel sauce you’ve got a moussaka.
Prep time: 15 MINS Cooking time: 1 ¼ HRS FREEZER FRIENDLY Serves 4
▪ 2 tbsp rapeseed oil
▪ 1 onion, finely chopped
▪ 1 celery stick, finely chopped
1 carrot, finely chopped
▪ ½ tsp dried chilli flakes
▪ 2 garlic cloves, crushed
▪ 400g minced lamb 100ml white wine
▪ 2 tbsp tomato puree
▪ 1 x 400g tin of crushed tomatoes
▪ 1 roasted red pepper, drained and finely diced (from a tin or jar)
▪ 2 tsp harissa spice seasoning
▪ ½ tsp ground cinnamon
▪ 1 bay leaf
▪ 300ml chicken stock (from ½ a cube)
▪ 225g dried egg pappardelle
▪ Small handful fresh flatleaf parsley or mint leaves
▪ Sea salt and freshly ground black pepper
Heat a heavy-based casserole dish over a medium to high heat. Add the oil and swirl it around, then tip in the onion, celery and carrot and saute for about 5 minutes until the vegetables start to brown slightly. Season with salt and pepper.
Pour in the wine and allow to bubble down, then stir in the tomato paste. Tip in the minced lamb and saute until lightly browned. Stir in the harissa and cinnamon and then pour in the tomatoes and stock, stirring to combine. Add the bay leaf and bring to the boil, then reduce the heat to a simmer and cover. Cook for 30 minutes, stirring occasionally. Remove the lid and cook for another
25-30 minutes until all the excess liquid has reduced and the ragu is nice and thick. This can be covered with clingfilm and kept in the fridge or is perfect for freezing.
About 15 minutes before you are ready to serve, bring a large pan of salted water to a rolling boil. Tip in the pappardelle and cook for 5-6 minutes until tender but still with a little bite (‘al dente’). Drain in a colander and tip on to a serving platter. Spoon over the harissa lamb ragu and tear up the mint or parsley and scatter on top. Serve family style at the table.