PREP TIME: 10 mins
COOK TIME: 4 hours
SERVES: 6 people
These wide ribbons of pasta, smothered with rich, slow-cooked lamb, result in the perfect autumnal meal for family or friends. Pappardelle, derived from the verb pappare, meaning to gobble up, originates from Tuscany.
The width, usually between 2-3cm, meaning a slightly wider surface area compared with spaghetti, ensures the sauce clings to the al dente cooked pasta. You can buy a delectable pappardelle pasta from Raeward Fresh, which is well worth the drive through the sometimes horrific traffic into Queenstown. Enjoy!
1 leg of lamb
2 cloves garlic sliced into 5-6 thin sliceseach
1/2 cup red wine
1/2 cup beef stock
3 tablespoons tomato paste
1 can of chopped tomatoes
1 can Fragata Spanish olives stuffedwith anchovies drained
2 sprigs of fresh oregano (or 1 teaspoonof dried)
1 bay leaf
Salt and pepper
4 tablespoons grated parmesan
1.Pre-heat oven to 140degC.
2.Pierce your lamb evenly around with a thin sharp knife and stuff/insert the sliced garlic. Thoroughly salt and pepper the lamb then brown, all over, in a large pan with a bit of oil on a medium-high heat for 3-4 mins.
3.Meanwhile, in a roasting dish, combine the stock, wine, tomato paste, canned tomato, oregano, olives and bayleaf and mix together.
4.Once the skin is browned, pop into the roasting pan skin-side up. I often add in some rosemary stalks under the lamb at this point.
5.Cover tightly with tinfoil, ensuring no steam can get out. Cook for 3.5-4 hours.
6.Remove from the pan, place on platter and wrap in foil. Let it rest for at least 10-15 mins whilst you deal to the juices.
7.Tip off as much oil as you can from the pan without losing the amazing juices. To remove more oil, lay some paper towels over top to soak it up, then discard. It’s a bit messy!
8.Tip juices into pot (sieve if you want it smooth but pop the olive back in), boil and reduce till thickened. If you want to thicken more, combine 1.5 teaspoons of cornflour and 1.5 teaspoons water in a cup then pour, stirring constantly, into the boiling sauce.
9.Meanwhile bring a large pot of salted water to the boil and cook your pappardelle according to the instructions on the pack.
10.Once your sauce has thickened, set aside. With two forks, shred your lamb and then pop into the pot of sauce and thoroughly combine.
11.Drain your pasta, and pop in as much meat as you think you need to serve (leave a little meat to place on top). Note, you can use leftovers for meals later in the week.
12.Thoroughly but gently combine the meat and the pasta and divide evenly amongst six bowls. Top with a little more meat sauce, then grate a little parmesan over the top. Serve immediately with a salad and fresh crusty bread.