Pappardelle With Lamb Ragù |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Food and Wine Nov 06. The easy way they recommend is the one here, using 'store-bought pappardelle, ground lamb and chicken stock, then top the dish with fresh ricotta and mint. Ingredients:
3 tablespoons extra virgin olive oil |
1 carrot, finely diced |
1 onion, finely diced |
1 celery rib, finely diced |
1 1/2 lbs ground lamb |
2 teaspoons ground coriander |
1 teaspoon ground fennel |
1/2 teaspoon ground cumin |
1 teaspoon chopped rosemary |
1 teaspoon chopped thyme |
salt & freshly ground black pepper |
1 tablespoon tomato paste |
1/2 cup dry red wine |
1 (28 ounce) can diced tomatoes |
1 1/4 cups chicken stock or 1 1/4 cups low-sodium broth |
3/4 lb pappardelle pasta |
1 tablespoon unsalted butter |
3/4 cup fresh ricotta cheese |
2 tablespoons chopped mint |
Directions:
1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.
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