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Pappardelle with lamb Ragu

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Italian, and this meat sauce is certainly inspired by the Sicilian combination of sweet lamb, dried wild mint and crushed chilli flakes, though I’ve added an Anglo note with a little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my favourite here, but do choose any pasta you want. And if you can find a bit of fresh mint to add as you serve, then go for it.

Serves

2 hungry people

Ingredients

  • 1 1/2 tbsps garlic oil
  • 4 spring onions, finely sliced
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 1/4 tsp crushed chillies
  • 250g minced lamb
  • 1 can chopped tomatoes
  • 1 x 15ml tbsp redcurrant jelly
  • 1 1/2 tsps Worcestershire sauce
  • A pinch of salt
  • Grinding of pepper
  • 250g pappardelle
  • Fresh mint

Method

Step 1: Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.

Step 2: Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.

Step 3: Add the tomatoes, redcurrant jelly, Worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.

Step 4: At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.

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