Pappardelle With Lamb Ragu Recipes
PAPPARDELLE WITH LAMB RAGù
From Food and Wine Nov 06. The "easy way" they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint.
Provided by MarraMamba
Categories One Dish Meal
Time 2h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.
Nutrition Facts : Calories 750.1, Fat 41.2, SaturatedFat 16.6, Cholesterol 105, Sodium 490.8, Carbohydrate 58.4, Fiber 5, Sugar 8.6, Protein 32.7
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