Lamb Ragu with Pappardelle

Ingredients

• 400 g pappardelle pasta
• 500 g lamb mince
• 1 onion, finely chopped
• 3 clove garlic
• 400 g chopped tomatoes
• 2 tbsp tomato puree
• 2 fresh rosemary
• 150 ml red wine

Method

1. 1

   Heat a splash of oil in a large, heavy pan. Brown the lamb mince in batches over a high heat, breaking it up as you go. Set aside.

2. 2

   In the same pan, fry the onion over a medium heat for 5 minutes until softened. Add the garlic and rosemary leaves and cook for 1 minute.

3. 3

   Pour in the red wine, scraping up any browned bits, and let it bubble for 2 minutes.

4. 4

   Return the lamb, add the chopped tomatoes and tomato puree, and season well. Simmer uncovered for 25-30 minutes until rich and thick.

5. 5

   Cook the pappardelle in salted boiling water until al dente. Drain and toss with the ragu. Serve immediately.