.Recipe of the Month: Lamb Ragu Pappardelle
Lamb Ragu Pappardelle
Is it Ragout or Ragu? I had this discussion with my friend, Andy, recently. We pronounce them both the same in English, but they have a few differences. Primarily, how the meat is cooked & plated.
Ragouts are more like a slow braise using large pieces of meat. Whereas a ragu, is typically made with ground/minced meat such - similar to a Bolognese sauce.
This recipe is a mix between a Ragout and a Ragu, due to the fact we start by cooking the lamb shoulder in large pieces, before shredding it into smaller strips after cooking.
Regardless of the cooking style - this is a dish that is going to be a hit with your friends and family!
Lamb Ragu Pappardelle
1 kg Lamb Shoulder, cut into 5cm cubes
50 gm Olive oil blended
100 gm Spanish Onion
100 gm Celery
half Bunch Thyme -chopped
half Bunch Rosemary – chopped
2 gm Fennel Seeds
2gm Juniper Berries
200 ml Red Wine
500 gm Tinned Tomato
2 Packets of Fresh Pappardelle
50gm Pecorino (or Parmesan)
Pre-heat oven to 150 degree or low fan.
Add Lamb Shoulder cubes to a large frying pan. Breakdown the lamb fat by searing it over high heat for 5 minutes. Transfer Lamb onto large baking tray.
In the same pan, sauté the onions & celery till lightly coloured.
Add the red wine, and all herbs (fennel seeds and juniper berries) to the lamb and vegetables and let it reduce.
Add the wine & vegetable mixture to the lamb tray and the tomatoes.
Cover the tray with aluminium foil and place in your pre-heated oven, for 3 hours or until tender.
Once the lamb has finished cooking, remove the foil carefully and gently shred the meat pieces, with a fork, and fold through the rich tomato sauce.
Place the Lamb Ragu into a large saucepan and reduced to half of the original volume.
In a separate pan, boil 2L of salted water.
Once boiling, place your pappardelle into the water and cook according to packet instructions. (We make our own, but if you don’t have time, you can find it in the pasta section of your local supermarket!)
Drain your pasta, and add to the Lamb Ragu, cook for 2 more minutes.
Add ½ spoon of butter, while tossing the pasta in a pan. Taste & season with salt & pepper if required.
Plate your pasta on your serving plate and finish with grated Pecorino Romano.