Lamb and Pork Ragu
This can be made as just a lamb ragu if you don’t want to use both type of meat.
Different cuts can be used also. Lamb shoulder, neck or shank. Pork shoulder or collar. You can use pappardelle pasta, rigatoni, even gnocchi.
- 2 tbsp olive oil
- 500g Lamb Shoulder cut into 1 inch cubes
- 500g boneless pork shoulder cut into 1 inch cubes
- 2 carrots chopped
- 1 stalk celery chopped
- 1 medium sized onion finely chopped
- 8 cloves garlic finely chopped
- 2 tbsp tomato paste
- 225ml red wine
- 250ml beef stock
- 800g tinned chopped tomatoes
- 2 bay leaves
- 1 sprig fresh rosemary destemmed
- 6 sprigs fresh thyme destemmed
- Salt and pepper
- 600g Pappardelle Pasta
- 200g parmesan grated
- 120ml heavy cream
- Season your lamb and pork well with salt and pepper and wrap and leave in the fridge over night.
- You can use a dutch oven, casserole dish or a heavy pot with a lid for this. You can also use instant pots and slow cookers.
- We are going for the dutch oven.
- Add 1 tbsp oil to your vessel over medium high heat.
- In batches add your meat to the pot and cook for about 3 minutes each side until browned nicely.
- As each batch is done transfer it to a plate and set aside and continue until all meat has had its flash in the pan.
- Heat your oven now to 160 fan assisted or 170 if not.
- Add the second tbsp olive oil to the pot.
- Reduce the heat to medium.
- Add your onion, carrots, mushroom, peppers and celery and season well with some salt.
- Cook for about 15 minutes,stirring occasionally, until the veg is soft.
- Stir in the garlic and cook for 3 minutes.
- Add your tomato paste and mix it all together well.
- Slowly add your red wine into the pot.
- Scrape up any brown bits from the bottom of the pot.
- Let the wine reduce by half.
- Add your stock.
- Stir it all well.
- Add your tins of chopped tomatoes, rosemary and thyme.
- Stir well again.
- Add your meat back to the pot.
- Put your lid on your vessel and put it in your pre heated oven.
- This will need to sit untouched for 3 hours.
- Remove from the oven.
- Remove bay leaves if you can.
- Shred your meat using 2 forks, it should be very soft and easy to do.
- Begin making your pasta.
- Pot of meat can stay over a very low heat to stay warm.
- Fill a large pot with cold water and add salt generously.
- Bring to the boil.
- Add in your pappardelle, reading cooking instructions on the packet and taking 1 minute 30 seconds off suggested time. But check the pasta yourself.
- You want it nicely al dente.
- Before draining your pasta remove 200ml of the pasta water from the pot and set aside.
- Carefully drain the pasta and set aside.
- As the pasta is finishing, bring the pot of ragu back to a simmer.
- Stir in your heavy cream and 100g parmesan.
- Reduce to low and continue to simmer for 10 minutes.
- Stir occasionally.
- Add your pasta and your pasta water to your simmering pot.
- Toss it to coat the pasta as much as possible.
- Let simmer for another 5 minutes again, stirring occasionally.
- You want the pasta and the ragu to be sticking to each other.
- Portion it out into individual bowls and use the extra 100g grated parmesan to sprinkle on top.