pappardelle al ragù di agnello e olive
pappardelle in lamb & olive ragù
Here's a great combination of flavours for lovers of meat ragùs, which also works perfectly well with tagliatelle or fettuccine. Click through to the Fratelli Camisa site to choose your favourite pasta shape.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
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prepare the ingredients
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chop the veg for the soffritto
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cook the soffritto
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fry the lamb
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add lamb, olives and spices to soffritto
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add polpa to soffritto
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simmer the sauce
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add milk
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boil pasta
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combine sauce and pasta
pappardelle in lamb & olive ragù
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500g minced lamb
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600-800g polpa (Mutti)
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2 handfuls kalamata olives
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1 clove garlic
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2 cloves smoked garlic
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1 stick celery
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2 small onions
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1 medium carrot
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4-6 teaspoons turmeric
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4-6 teaspoons cumin
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4-6 teaspoons smoked paprika
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red wine
PASTA
100g pappardelle per person
MANTECATURA
none
METHOD
Begin with a soffritto of garlic, celery and opion and in a separate pan dry fry the lamb. Remove some of the excess fat as it renders (most lamb mince is about 20% fat!) and then add a splash of wine. When the wine's boiled off and you can't smell it strongly any more with your face over the pan, add the lamb and the olives to the soffritto and then stir in the polpa. Add the oregano and the spices until you get the balance of flavours / heat you want. Aim for a really subtle hint of spices, nothing overpowering. Simmer the sauce for anything between 120-180 mins, adding water or vegetable stock (careful of the salt!) if it begins to dry out too much. At the half way point, you can substitute adding water with one glass of milk.
Boil the pasta and when it's cooked to your liking add it to the sauce, tossing to combine. Serve with pecorino and cayenne pepper for more heat.
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