Ingredients

The following ingredients have 4 Servings
  • 5.333 cups lamb (cut into bite size pieces)
  • 2 onions (chopped)
  • 2 garlic cloves (chopped)
  • 3 Tbsps olive oil
  • 1 Tbsp Tomato paste
  • 2 cups canned tomatoes (chopped)
  • 0.375 cup dry Red wine
  • 1 cup Beef broth
  • 1 sprig rosemary
  • 1 bay leaf
  • 14 ozs Pappardelle noodles
  • fresh rosemary (for garnishing)

Instruction

  • Heat the oil in a large pan and sear the meat until brown all over.
  • Add the onions, garlic and tomato paste and continue to fry for 2 minutes more.
  • Pour in the red wine. Simmer briefly.
  • Add the broth and the tomatoes, bring to a boil and season with salt and pepper.
  • Add the sprig of rosemary and the bay leaf to the sauce. Simmer gently for approximately 1 hour stirring occasionally. Add a little water to the sauce if needed.
  • Cook the noodles in well salted boiling water until al dente.
  • Remove the rosemary and the bay leaf from the ragout. Season to taste with salt and pepper.
  • Drain the noodles and divide them among the plates. Pour the ragout over the top and garnish with the fresh rosemary. Serve.