Leftover Marrakesh Lamb Ragu Pappardelle
Leftover Marrakesh Lamb Ragu Pappardelle. North Africa meets the Mediterranean. What a food combination! What a recipe! And using leftovers means no waste!! It's a win win win | theyumyumclub.com
Ingredients
- 17.5 oz roast lamb (or any other leftover roast meat) Metric - 500 grams
- 1 red onion
- 1 medium carrot
- 1 celery stick
- 9 oz passta Metric - 250 grams
- 9 oz tinned chopped tomatoes Metric - 7250 grams
- 6 fl oz white wine Metric - 180 ml
- 1 tbsp dried Gojo berries
- 10 fl oz meat stock (depending on the meat used) Metric - 300 ml
- 3 bay leaves
- 2 tbsp olive oil
- 2 tbsp sugar (optional)
- 8 twirls papperdelle pasta
- Seasoning
- 1 sprig fresh thyme
Instructions
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First, gather all of the ingredients together.
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Prepare the red onions, carrot and celery stick by finely chopping. Use a blender if you need to.
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Take the roast lamb, or other meat, and slice into bite-size pieces.
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Heat the oil in a pan over low heat.
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Add the onions, celery can carrots.
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Cook through for 5-10 minutes until soft. Be careful not to burn. Use the lid of the saucepan to sweat off the vegetables if needed.
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Now, add the roast lamb and season the pot. Stir the meat into the vegetables and heat through.
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Add the white wine and let this reduce by half.
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Add the passata and the chopped tomatoes and heat through.
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Finally, add the bay leaves and Gojo berries and heat through.
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Keep the pot on low heat for around 2 hours stirring occasionally.
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After the 2 hours are almost complete, place a pot of water on the stove to boil and cook the pappardelle as per the packet instructions.
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Season the ragu to taste. If too acidic due to the tomatoes then add a pinch of sugar
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Once the pasta is cooked strain and serve. Simple place the strained pasta in a bowl and add the ragu to the pasta. Delicious and oh so yummy!
