PAPPARDELLE W/ LAMB RAGU
Steps:
- 1. 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. 2. 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
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Mason Baskin
[email protected]I had a lot of trouble finding pappardelle pasta, so I used fettuccine instead. The dish still turned out great! The lamb ragu was delicious and the fettuccine was a good substitute for the pappardelle.
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[email protected]This dish was a bit too rich for my taste, but I can see why others might enjoy it. The lamb ragu was very flavorful, but the sauce was a bit too heavy for me. The pappardelle pasta was also a bit too thick for my liking.
Babatunde Sunday
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I'm so glad I did! The lamb ragu was incredibly tender and flavorful, and the pappardelle pasta was cooked perfectly. I will definitely be making this dish again.
LOUIS Afful
[email protected]This recipe was easy to follow and the results were amazing! The lamb ragu was so rich and flavorful, and the pappardelle pasta was the perfect complement. I will definitely be making this dish again.
Dulani nirmala Nirmala
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the tender lamb and the flavorful sauce. The pappardelle pasta was also a nice touch. I will definitely be making this dish again.
Tony Van der westhuizen
[email protected]This lamb ragu was so delicious and comforting! The meat was fall-apart tender and the sauce was rich and flavorful. The pappardelle pasta was the perfect complement to the ragu, soaking up all of the delicious sauce. I will definitely be making this