Yesterday we did not go out, so it was perfect to make a slow cook recipe! I believe that everything slow cooked tastes better. Lately I am all about pasta,
bolognese being my favorite, I am cooking different versions. Last weekend we went to a pub in Melbourne and I ordered the lamb shoulder
ragu pappardelle. It was amaaaazing! the lamb was melting, so rich and juicy and the pasta was cooked perfectly, al dente, with the right
amount of sauce. I could not leave without the recipe so I went to talk to the manager and even though he couldn´t give me
the recipe, at least told me the ingredients. I like very thin pasta, couldn´t find thin pappardelle so used fettuccine instead.
It is easy to make, you just need 8h of patience and it will be delicious!
lamb shoulder FETTUCCINE
- 2 tbsp olive oil
- 1 onion, chopped fine
- 2 cloves of garlic, crushed
- 800 gr ripped tomatoes or 2 x 400 gr canned chopped tomatoes
- 1tsp sugar
- 2 tbsp olive oil
- 1 kg lamb shoulder, deboned
- 1 onion, cut in quarters
- 1 celery stick, cut roughly
- 2 tomatoes, halved
- 2 sprigs rosemary
- 2 sprigs thyme
- napolitana sauce
- 750 ml beef stock
- 500 gr fettuccine ( I use egg pasta )
- parmesan cheese, grated.
- Heat oil in a saucepan over low-medium heat.
- Add onion, garlic and salt, cook for 10 min.
- Add tomatoes and sugar and cook for 30-40 min.
- Check if it needs more seasoning.
- Heat oil in a casserole/dutch oven over medium-high heat. Season the lamb and brown on all sides. Set aside.
- Add onion, celery and salt. Cook gently for 5 minutes.
- Return lamb to the casserole. Add tomatoes, 1/2 napolitana sauce, beef stock, rosemary, thyme. Turn heat to low, cover and cook for 8h.
- Shred the meat. Strain the sauce.
- Add meat to the sauce, add the rest of napolitana sauce and cook for 30 min.
- Heat a large saucepan of boiling salted water and cook the fettuccine according to package instructions.
- Strain the pasta and add to the ragu. Toss for 2 minutes. Serve, add parmesan and ENJOOOOOY!!