Pappardelle With Lamb Ragu
by NigellaIntroduction
‘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 US cup measures, use the toggle at the top of the ingredients list.
‘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 US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 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 Maldon sea salt flakes
- 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 kosher salt
- grinding of pepper
- 8 ounces pappardelle
- fresh mint to serve (optional)
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Additional Information
MAKE AHEAD / STORE:
Cover and refrigerate cooked ragu sauce within 2 hours of cooking. Will keep in fridge for up to 3 days or freeze in a resealable container for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan until piping hot, adding a splash of water if necessary, before cooking the pappardelle and continuing with the recipe. Reheat only once.
MAKE AHEAD / STORE:
Cover and refrigerate cooked ragu sauce within 2 hours of cooking. Will keep in fridge for up to 3 days or freeze in a resealable container for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan until piping hot, adding a splash of water if necessary, before cooking the pappardelle and continuing with the recipe. Reheat only once.
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Show more commentsI echo previous review - my fussy 4 year old ate the lot. Easy and delicious!
I couldn't have believed anything so delicious could be so easy. I've made it lots of times, but just got around to saying "thank you, Nigella".
Best pasta ever! My partner absolutely loves this. We even cook it if we’re having a dinner party as it’s so easy and goes down a treat.
My daughter and husband love this recipe and fight over any leftovers for next days supper!
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!
I daresay you could use cold roast lamb, shredded but not cook sauce for so long?
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.
Lovely recipe thank you! Didn't have jelly, so used sweet chilli sauce instead. Zingy!
Nigella - you have done it again - great one loved by all - large and small.
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 :)
Amazing and delicious! Cooked this tonight and blogged about it. Check out my blog to see :) http://norwichnomnomnom.blogspot.co.uk/