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| Pappardelle with Lamb or Beef Ragu - this recipe can be prepared ahead and thrown together for a quick weeknight dinner. Just as impressive for a dinner party, too, though. |
Ingredients:
(Serves 4)
400-500 gm lamb or beef rump, fat left on
1/2 brown onion, peeled, roughly chopped
1 carrot, unpeeled, chopped
2 bay leaves
1 stick celery, chopped (with leaves)
Enough water to cover meat and vegetables
1 x 425 gm can chopped tomatoes
1 clove garlic crushed
Remaining half of the onion, finely chopped
1 tablespoon tomato puree
Dry white wine or vermouth (1/4 - 1/2 cup to your taste)
1/2 cup of the meat stock water
1 tablespoon pork lard or olive oil
2 bay leaves
Handful of fresh basil leaves
Salt and ground black pepper
Parmesan cheese
Fresh pappardelle (or dried if that's what you have)
Method:
Brown the meat on high heat. Place the meat, onion, carrot, bay leaves and celery into slow cooker. Cover with water and cook for 6-8 hours on low.
Remove the meat, cut off any fat. Shred meat into thin 'strips' using 2 forks.
If you're making the rest of this dish ahead, heat the unwashed meat pan to medium low, melt the lard or olive oil, fry the onion and garlic.
Add canned tomatoes, tomato puree, dry white wine or vermouth, bay leaves, basil, salt and pepper. Simmer until the ragu thickens.
Add shredded meat to the ragu once cooked.
If you feel the ragu is lacking salt, try adding 1/4 tsp granulated instant chicken stock to the mixture.
Cook pappardelle according to packet directions.
Before draining the pasta water, add about 1/4 cup of the liquid into the ragu and mix through. Do not rinse the pasta.
Transfer cooked pappardelle into ragu and stir through to coat the pasta (aided by the pasta water).
Serve on warmed places with grated parmesan to taste.