Slow-cooked lamb ragu

 

Gather around the table for a wonderful Italian banquet to share with friends and family.

Ingredients (serves 8)

  • 2 tablespoons olive oil
  • 1kg half leg of lamb
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 slices pancetta, finely chopped
  • 2 medium carrots, peeled, cut into 1cm pieces
  • 2 celery stalks, cut into 1cm pieces
  • 1/4 cup chopped fresh herbs (such as rosemary, thyme and sage)
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 2 OXO chicken stock cubes, crumbled
  • 500g dried pappardelle pasta
  • Shaved parmesan cheese, to serve

Method

  1. Heat oil in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate.
  2. Add onion, garlic, pancetta, carrot, celery and herbs to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for 1 minute. Add tomato paste, tomato, stock cubes and 2 cups cold water. Stir to combine. Bring to the boil. Return lamb to pan. Cover. Reduce heat to low. Simmer, turning halfway during cooking, for 2 hours 30 minutes or until meat is tender. Transfer lamb to a large plate. Cover with foil to keep warm.
  3. Increase heat to medium. Bring tomato mixture to the boil. Cook, stirring occasionally, for 15 minutes or until thickened.
  4. Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb. Add to tomato mixture. Stir to combine.
  5. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to a platter. Top with lamb mixture and parmesan. Serve.