Slow Cooked Lamb Mushroom Ragu With Pappardelle
Preparation time is 14minutes
Cook time is 2hours 30minutes
Total time is 2hours 44minutes
Serve is for 6 people
Estimated cost per serve is 7.29 dollar
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
6
- 6 lamb forequarter chops, excess fat trimmed
- 375grams fresh pappardelle
- 1tablespoons olive oil
- 700grams tomato passata
- 250grams brown mushrooms, sliced
- 1 large brown onion, diced
- 2 carrot, peeled & finely diced
- 2 celery sticks, finely diced
- 250milliliter salt reduced beef stock
- 40grams parmesan cheese (optional)
- 4 sprigs thyme
- 2 sprigs rosemary
- 1/2 bunch kale, shredded
- 120grams baby rocket leaves, shredded (to serve)
- 4tablespoons basil, chopped (to serve)
- 1 lemon, cut into wedges (to serve)
- 2 cloves garlic, chopped
Method
Step 1 of 5
Heat oil in a large saucepan over medium-high heat. Season lamb chops and cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb.
Step 2 of 5
Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins or until onion softens. Return lamb, mushrooms and any juices to pan. Add passata, stock, thyme, rosemary. Bring to the boil. Reduce heat to low.
Step 3 of 5
Cook, covered, for 2-2 ¼ hours or until lamb is falling off the bone,
turning occasionally. Use tongs to transfer lamb to a heatproof bowl and
coarsely shred lamb using 2 forks. Discard bones. Return lamb to tomato
mixture. Stir through kale. Season. Remove thyme stalks.
Step 4 of 5
Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 5 of 5
Divide pasta and lamb ragu among serving bowls. Top with parmesan and basil leaves. Serve with baby rocket and lemon wedges.
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