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PAPPARDELLE WITH LAMB RAGU

PAPPARDELLE WITH LAMB RAGU

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Serves: 2

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‘Ragout’ is French, ‘ragù’ Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. And if you can find a bit of fresh mint to add as you serve, then go for it.

For more easy Spring lamb recipes including Warm Shredded Lamb Salad with Mint and Pomegranate and Lamb Cutlets with Chilli and Black Olives try Nigella's Spring menu ideas. 

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Ingredients

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  • 4 spring onions (finely sliced)
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed chillies
  • 250 grams minced lamb
  • 1 x 400 grams can chopped tomatoes
  • 1 tablespoon redcurrant jelly
  • 1 ½ teaspoons Worcestershire sauce
  • pinch of salt
  • grinding of pepper
  • 250 grams pappardelle
  • 1 ½ tablespoons garlic infused olive oil
  • fresh mint to serve (optional)

Method

  1. Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.
  2. Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.
  3. Add the tomatoes, redcurrant jelly, worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.
  4. At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.

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  • Amazing and delicious! Cooked this tonight and blogged about it. Check out my blog to see :) http://norwichnomnomnom.blogspot.co.uk/

    Posted by Hkl21 on 8th Oct 2012 at 20.59

  • Yummy! I have a fairly fussy 4 year old boy and he loved it minus the chilli, we all did! Thank you Nigella for yet again such a lovely and simple dish! This is now on the weekly menu in our house :)

    Posted by NadineSlattery on 29th Apr 2013 at 22.00