To warm every corner of your soul you need this slow cooked lamb ragu, with meltingly tender pieces of meat. When stirred through fresh home made egg pasta with fresh pops of peas, it's other worldly! Learn how to make this slow cooked delight at home.
1.3lblamb(leg, shoulder, shanks etc. in one or two large pieces). If you use bone in lamb or shanks make it 1kg/2.2lb. If you used shanks, use them whole.
1large bouquet garni(I used 2-3 stems each of fresh thyme, sage, rosemary and oregano)
1/2cupfreshly grated Parmigiano Reggiano
Pappardelle pasta(homemade or store bought, about 3oz/85g per person)
Instructions
In a large casserole pan with a lid, heat the oil over a moderate heat until hot then add the lamb pieces and cook for 4 minutes on each side turning to brown all the meat well. Remove from the pan.
To the pan, add the onion, carrot and celery. Cook for 4 minutes until soft.
Add the garlic, fennel seeds and season generously with salt and pepper.
Stir in the tomato puree and then pour in the wine. Sizzle for 2-3 minutes to reduce the liquid.
Pour in the beef stock and add the bouquet garni then bring to a boil.
Return the meat to the pan and reduce the heat to low to get a slight simmer.
Cook gently for 2-3 hours (lid on), turning the meat occasionally until it's soft.
Remove from the heat and discard the bouquet garni.
Carefully remove the meat from the pan and place on a large board to cool slightly for 10 minutes.
Using a stick blender, blend the cooking liquid into a thick creamy sauce, the consistency of double cream. Reduce for 10-20 minutes over a moderate high heat if necessary - stirring to avoid sticking.
Using a knife and fork, flake the meat into smallish pieces. Discard any fat, gristle or bones.
Return the meat to the pan and stir in the parmigiana reggiano.
Cook your pappardelle and then toss in some of the sauce with a bit of the pasta cooking liquid. Serve.