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Pappardelle With Lamb Ragu

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Introduction

‘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.

‘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.

Ingredients

Serves: 2

Metric Cups
  • 1½ tablespoons garlic infused olive oil
  • 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
  • 1½ teaspoons worcestershire sauce
  • pinch of salt
  • grinding of pepper
  • 250 grams pappardelle
  • fresh mint to serve (optional)
  • 1½ tablespoons garlic flavored oil
  • 4 scallions (finely sliced)
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 8 ounces ground lamb
  • 14 ounces can diced tomatoes
  • 1 tablespoon redcurrant jelly
  • 1½ teaspoons worcestershire sauce
  • pinch of salt
  • grinding of pepper
  • 8 ounces pappardelle
  • 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.
  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 scallions, 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.

Tell us what you think

What 8 Others have said

  • My daughter and husband love this recipe and fight over any leftovers for next days supper!

    Posted by k.mather on 22nd January 2015
  • I've lost count of how many times I've made this dish! My favourite from Nigellissima, it's an excellent standby midweek dinner, thanks Nigella!

    Posted by peej on 3rd November 2014
  • Lovely recipe thank you!  Didn't have jelly, so used sweet chilli sauce instead. Zingy!

    Posted by sebski on 20th October 2014
  • I daresay you could use cold roast lamb, shredded but not cook sauce for so long?

    Posted by kiwigill on 24th August 2014
  • I live in a rural area and couldn't get any lamb. I used ground bison as a substitute. This is an excellent dish, very unique flavor.

    Posted by mat713 on 6th April 2014
  • Nigella - you have done it again - great one loved by all - large and small.

    Posted by EmTD on 27th August 2013
  • 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 April 2013
  • 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 October 2012
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