Lamb Ragù with Pappardelle

Name: Lamb Ragù with Pappardelle
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 2 tbsp rapeseed oil; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 carrot, finely chopped; 2 garlic cloves, crushed; ½ tsp chilli flakes; 100 ml white wine; 2 tbsp tomato purée; 400 g minced lamb; 2 tsp dried harissa spice seasoning; ½ tsp ground cinnamon; 1 × 400 g tin of chopped tomatoes; 1 roasted red pepper (from a tin or jar), drained and finely diced; 300 ml chicken stock; 1 bay leaf; 225 g dried egg pappardelle; a small handful of fresh mint leaves or flat-leaf parsley; a small handful of fresh mint leaves or flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This ragù is wonderfully rich and sweet and only improves with time, making it a great one to double up, ready for a rainy day – or a hectic one. Layer it up with chargrilled aubergines and finish it with a béchamel sauce and you’ve got a moussaka.

Ingredients

2 tbsp rapeseed oil
1 onion, finely chopped
1 celery stick, finely chopped

Main course
Gluten-free

Method

Heat a heavy-based casserole over a medium to high heat. Add the oil and swirl it around, then tip in the onion, celery and carrot and sauté for about 5 minutes, until the vegetables start to brown slightly. Season with salt and pepper, stir in the garlic and chilli flakes and sauté for 30 seconds.

Pour in the wine and allow to bubble down, then stir in the tomato purée. Tip in the minc