Serves: 4
Oven Temp: 160C/Gas mark 3Method
- Cut the NIFQA lamb into chunks and brown in a pan with some rapeseed oil
- Add the pancetta and cook another few minutes before adding the vegetables
- Get some colour on the vegetables and coat in the meat juices
- Add chilli powder and tomato puree, cook 3 – 5 minutes further
- Deglaze the pot with soy, balsamic, wine and scrap the pot with a wooden spoon
- If the mixture is quite thick add some water
- Cover with a lid and cook on low heat for 1 hour
- Cook the Pappardelle in boiling salted water, drain, dry
- Drizzle with rapeseed oil and parmesan before serving
- Uncover the ragu and check the consistency, if quite thin allow the sauce to reduce
- Serve on heated plates, Pasta, Ragu and freshly grated parmesan
Ingredients
- 450 g Lamb leg steak
- 180 g Smoked Bacon, lardons
- 100 g Mushrooms sliced
- 1 Onion diced
- 1-2 tbsp Chilli powder
- 1-2 tbsp Tomato Puree
- 2-3 tbsp Soy Sauce
- 2-3 tbsp Balsamic vinegar
- 1 Glass White wine
- If necessary add water
- 100 ml Rapeseed oil
- Maldon salt to taste
- 50 g Parmesan cheese
- 250 g Pappardelle pasta
