Pappardelle with Spicy Lamb Ragu and Capers

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 3 tbsp extra virgin olive oil
  • 750g1 kg (1½–2

Method

Heat the oil in a heavy-based pan and sear the meat in equal portions on all sides. Do not fry everything at the same time, as too much moisture will be released and you will end up boiling the meat. Remove the meat from the pan and set aside on a plate. In the same frying fat, sauté the carrot, onion and celery. Add the meat, all herbs and spices and the tomato purée. Fry the mixture on high h