Spiced lamb ragù with pappardelle
Martha Collison's comforting slow-cooked ragù is perfumed with cinnamon and orange. This recipe uses lamb neck – a tender, budget-friendly cut that becomes meltingly soft after a couple of hours in the oven. The citrus and spice bring out its sweetness beautifully, creating a sauce that’s rich, fragrant and just a little bit different. Any leftovers store well, and are delicious with polenta, mash or tucked into a cheese toastie.
- Serves6
- CourseMain meal
- Prepare30 mins
- Cook3 hrs
- Total time3 hrs 30 mins
Ingredients
- 2 tbsp extra virgin olive oil, plus extra to serve
- 750g lamb neck fillet (from the meat counter), cut into 4-5 large pieces
- ½ x 130g pack Cooks’ Ingredients Smoked Pancetta
- 1 onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 stick/s celery, finely chopped
- 4 clove/s garlic, crushed
- 1 tbsp tomato purée
- 1 tsp ground cinnamon
- 1 star anise
- 250ml red wine
- ½ x 20g rosemary
- 2 bay leaves
- 2 clementines, scrubbed and halved
- 650ml lamb stock
- 400g can Mutti Polpa Finely Chopped Tomatoes
- 2 x 350g packs No.1 Pappardelle
- 25g pack flat leaf parsley, leaves finely chopped
- Parmigiano Reggiano, finely grated, to serve
Method
Heat 1 tbsp oil in a large, heavy-based casserole over a medium-high heat. Season the lamb, then sear on all sides until deep golden-brown. Remove from the pan and set aside.
Return the pan to the heat and add the pancetta. Fry until crisp, then add the onion, carrots, celery and garlic. Cook over a medium-low heat for 15-20 minutes, stirring often, until soft but not taking on too much colour.
Stir in the tomato purée, cinnamon and star anise, then cook for 1 minute more until fragrant. Pour in the wine and let it bubble away for a few minutes, scraping up any caramelised bits from the base of the pan.
Return the lamb to the pan with the rosemary and bay leaves, tied into a bundle with kitchen string, the clementines, stock and tomatoes. Bring to a gentle simmer, then cover and cook in the oven at 160°C, gas mark 3 for 2 hours to 2 hours 30 minutes, or until the lamb is falling apart.
Lift the lamb onto a board and shred into small pieces, discarding any sinew. Remove the herbs and clementines from the sauce, skim off any excess oil if needed, then return the lamb to the pan. Season to taste. The ragù can be cooled quickly, then kept in the fridge for up to 3 days, or frozen for up to 3 months.
Cook the pasta according to pack instructions. Reserve a mugful of pasta water, then drain. Warm the ragù in its pan. Add the pasta and some reserved cooking water, if needed, tossing everything together until the sauce coats the pasta and is glossy. Stir through the parsley.
Serve immediately on warm plates, drizzled with extra virgin olive oil and a generous scattering of cheese.
Cook’s tip
The right cut
Lamb neck is a fantastic slow-cooking cut that’s full of flavour – find it on the meat counter in store or packaged in the fridge. If you prefer, you can swap it for beef short rib or even leftover roast lamb; just simmer it in the sauce for 30 minutes to bring everything together.
Slow-cooker friendly
This is a recipe that is easy to adapt for a slow cooker, if you’d prefer. Brown and cook the ingredients in a pan up to step 3, then transfer into the slow cooker, add the remaining ingredients and cook for 6-8 hours on low, stirring occasionally. Reduce to your desired consistency before serving, as it may retain more liquid than cooking in the oven.
Nutritional
Typical values per (excluding parmesan and oil drizzle) when made using specific products in recipe
Energy | 3,261kJ/ 778kcals |
|---|---|
Fat | 29.8g |
Saturated Fat | 11.7g |
Carbohydrates | 71.6g |
Sugars | 8.7g |
Fibre | 8.6g |
Protein | 43.7g |
Salt | 2.4g |