Lamb Ragu with Pappardelle

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Rich and decadent...

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Serves 6

4 hours

ingredients

pappardelle 750g

rosemary 2 handfuls, leaves picked

basil, 1 handful

sugar 2 tbsp

garlic 2 cloves, peeled

balsamic vinegar 100ml

lamb shoulder on the bone 1kg

plain flour 2 tbsp

vegetable oil 3 tbsp

white wine a splash

chicken stock 500ml

extra-virgin olive oil 3 tbsp

chopped tomatoes 400g tin

tomato puree 3 tbsp

frozen peas 200g

Method

1. Put the rosemary, garlic, sugar and vinegar into a food processor and blitz to a green sauce.

2. Season the lamb well and dust with the flour.

3. Heat oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate.

4. Add the white wine to deglaze the pan and reduce until the liquid evaporates.

5. Put the lamb neck back in along with the green sauce and top up with chicken stock and tinned tomatoes.

6. Bring to the boil, then turn down to the lowest heat and gently simmer for 3 hours.

7. The lamb should now be falling off the bone. Remove it from the pan and se two forks to shred the meat.

8. Spoon out any fat that has risen to the surface of the sauce.

9. Add the tomato paste and basil, then simmer until the sauce has reduced slightly and thickened.

10. Season with salt, pepper and some sugar if needed.

11. Add the shredded lamb back to the sauce and the peas, stir to combine, then put a lid on the casserole and leave it to rest off the heat.

12. Cook the pappardelle in salty water until al dente, then drain.

13. Spoon the ragu onto the pappardelle then toss gently to coat.

14. Eat and enjoy.