Slow-Cooked Lamb Ragu
Perfectly slow-cooked lamb with a rich gravy served over a beautiful handmade pappardelle pasta is a simple and delicious meal to enjoy.
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Ingredients
- 2 lamb steaks thinly sliced
- 1 brown onion diced
- ½ celery stalk diced
- ½ carrot sliced into ribbons with a veggie peeler
- ½ parsnip sliced into ribbons with a veggie peeler
- handful of spinach fresh or frozen
- ½ tin diced tomatoes
- 3½ cups beef stock
- 2 garlic cloves minced
- 1 tsp mixed herbs dried
- 1 tbsp olive oil
- ¼ cup cream
- 1 tsp lemon juice
- salt and pepper to taste
Homemade Pasta
- 200 g plain flour
- 2 large eggs
Roasted Vegetables
- 1 carrot peeled and cut into chunks
- 1 parsnip peeled and cut into chunks
- 1 beetroot peeled and cut into chunks
- 2 tbsp olive oil
- salt and pepper to taste
- fresh herbs (thyme or rosemary) for roasting (optional)
Instructions
Step 1: Lamb Ragu
- Heat 1 tbsp of oil in a large pot or Dutch oven over medium heat. Add the thinly sliced lamb steaks and cook for 5 minutes, turning occasionally, until the lamb is browned on all sides.
- Add the onion, celery, mixed herbs and minced garlic to the pot with the lamb. Sauté for 3-4 minutes until the vegetables soften.
- Stir in the carrot and parsnip ribbons. Let them cook for another 5 minutes until they begin to soften.
- Pour in the beef stock and add the diced tomatoes. Stir well, scraping the bottom of the pot to release any flavourful bits stuck to the bottom.
- Bring the ragu to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, stirring occasionally. Add extra beef stock if it reduces down too much. However you want a nice thick ragu by the time it all finishes cooking.
- Once the lamb is tender, stir in the cream and lemon juice.
- Stir in the spinach and cook for an additional 3 minutes until it wilts into the sauce. Taste the ragu and season with salt and pepper to your liking.
Step 2: Homemade Pasta
- On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well.
- Using a fork, gently whisk the eggs in the centre, slowly incorporating the flour from the sides of the well. As the mixture begins to come together, use your hands to knead the dough. If the dough is sticky, add more flour; if it's dry, add a splash of water.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic. It should spring back when pressed with your finger.
- Wrap the dough in plastic wrap or cover with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the dough easier to roll out.
- After resting, divide the dough into smaller portions. Roll each portion out thinly using a rolling pin or pasta machine. For this dish, fettuccine or pappardelle pasta works beautifully.
- Once rolled, cut the dough into your desired shape (fettuccine or pappardelle). If you’re using a pasta machine, follow its instructions for cutting.
- Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes, or until al dente. Fresh pasta cooks quickly, so keep an eye on it.
Step 3: Roast the Vegetables
- Preheat your oven to 200°C (400°F)
- In a bowl, toss the carrot, parsnip, and beetroot with olive oil, salt, pepper, and fresh herbs (if using). Make sure the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, or until they are golden and tender, tossing halfway through for even roasting.
Assemble and Serve
- Once the pasta is cooked, drain it and toss with the lamb ragu. Stir to coat the pasta in the ragu thoroughly. Then serve onto your plates
- Spoon the extra rich lamb ragu over the pasta, making sure to get a good mix of lamb, vegetables, and sauce.
- On the side, serve the roasted carrots, parsnips, and beetroot.
- Garnish with extra herbs or a sprinkle of grated parmesan, if desired. Enjoy!
Notes
Tips for Success:
-
- Pasta dough: Don’t rush the resting period. Letting the dough rest allows the gluten to relax, which makes rolling out the dough much easier.
- Slow cooking the lamb: If you’re short on time, you can cook the lamb ragu for a shorter period, but for the best flavour, low and slow is the way to go. The longer you cook it, the more tender and flavourful the lamb will become. A slow cooker would work well for this recipe as well. You will need to cut out 1 cup of the beef stock from the original recipe, though.
- Vegetables: Feel free to add other root vegetables you might have on hand, like sweet potatoes or turnips, to the roasting tray for variety.
Servings: 5 servings