The ultimate Italian comfort food.
Ingredients
For the lamb ragu
- 700g diced lamb
- ½ teaspoon ground cinnamon
- Salt and ground black pepper, to taste
- 2 tablespoons olive oil
- 1 onion — diced
- 4 cloves garlic — crushed
- ¼ cup tomato paste
- 400g can Italian-flavoured tomatoes
- ½ cup red wine
- 1 teaspoon sugar
- 1 cinnamon stick
- 1 bay leaf
- Pappardelle, to serve
- Fresh Italian parsley, to garnish
Method
For the lamb ragu
- Combine the lamb, cinnamon, salt and pepper in a medium bowl.
- Heat a pan over a high heat. Add 1 tablespoon of the oil and sear the lamb in 2 batches until browned all over, transferring it to a slow cooker as you go.
- Reduce the heat and add the remaining 1 tablespoon of olive oil to the pan.
- Add the onion and sauté for 4–5 minutes. Add the garlic and continue to cook for 1 minute.
- Add the tomato paste and stir over the heat for 1 minute.
- . Stir in the tomatoes, wine and sugar and simmer for 3 minutes.
- Transfer to the slow cooker and add the cinnamon stick and bay leaf.
- Cook on low for 4 hours.
- When the ragu is nearly cooked, bring a large saucepan of salted water to the boil and cook the pappardelle until al dente. Drain.
- Serve the ragu garnished with parsley and accompanied by the pasta.