Slow Cooked Ragu with Pappardelle
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prep time20minuti
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cook time360minuti
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serves6people
Ingredients
Method
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On a hot pan, begin to brown your pieces of lamb. With each batch of lamb, season with salt and pepper. Once browned, set aside.
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In a slow cooker or a cast iron pot, heat olive oil over medium heat.
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Add onion, garlic, carrot, celery, chilli and cook for 5 minutes until softened. While cooking, season with salt and pepper.
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Add tomato paste and cook for 1 minute.
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Add red wine in and allow to simmer until it reduces by half, this will be super quick so be ready for the next step!
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Add your beef stock and tinned tomatoes with the remaining spices of salt, pepper, cinnamon stocks, bay leaves, all spice and parmesan rinds.
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Place into the slow cooker for 8 hours on low, or 4 hours on high. For an oven, add to the oven for 6 hours at 150 degrees celsius.
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Once cooked, if you’d like to thicken your sauce more, add it back to the stove top and allow to thicken over medium heat.
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Cook your pasta to your liking and add pasta into the ragu sauce and serve with fresh parmesan.
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Enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: When you brown the lamb, don’t rush it. Make sure to get a nice golden colour on all sides. This adds depth and richness to the final dish. Fresh herbs and quality stock will make a noticeable difference in the flavour of your sauce. The beauty of a ragu lies in its slow-cooking process. Don’t be tempted to speed it up; slow cooking enhances the flavours and results in tender lamb. San Remo Pappardelle is the ideal pasta to pair with lamb ragu. Its wide surface perfectly holds the rich sauce, making each bite incredibly satisfying.
- Achieving the Perfect Sauce Texture: The longer you allow the sauce to simmer, the thicker and more concentrated it will become. Just keep an eye on it to make sure it doesn’t dry out. If the sauce gets too thick during cooking, gradually add stock to reach your desired consistency. You want the sauce to cling to the pasta without being overly soupy. To give the sauce a silky finish, add a tablespoon of butter right before serving. This adds richness and a smooth texture.
- Common Mistakes to Avoid: If you don’t brown the lamb properly, you miss out on the deep flavour that caramelisation adds. Always ensure the meat gets a nice, golden crust. Cooking the pappardelle until it's al dente is key. Overcooked pasta can turn mushy and won’t hold the sauce as well. If you rush the cooking process, the lamb won't become tender, and the sauce won’t develop the full, rich flavour. Patience is crucial here! As the ragu cooks, taste it every once in a while to make sure it's balanced. You can adjust the seasoning with salt, pepper, or a splash of vinegar to brighten the flavours.
Frequently Asked Questions
Can I use a different type of meat for the ragu?
Yes, while lamb is traditional, you can substitute with beef, pork, or even chicken. Just adjust cooking times based on the meat used.
How can I adjust the sauce texture?
If the sauce is too thin, let it simmer uncovered for longer. If it’s too thick, add a bit of stock or water to reach your desired consistency.
