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    Pappardelle With Lamb Ragu

    Dinner
    Pasta Dish
    ​

    2 servings

    porsjoner

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    Ingredienser

    1½ tablespoons garlic infused olive oil

    4 spring onions (finely sliced)

    1 teaspoon dried mint

    1 teaspoon dried oregano

    ¼ teaspoon crushed chillies

    250 grams minced lamb

    1 x 400 grams can chopped tomatoes

    1 tablespoon redcurrant jelly

    1½ teaspoons Worcestershire sauce

    pinch of Maldon sea salt flakes

    grinding of pepper

    250 grams pappardelle

    fresh mint to serve (optional)

    Fremgangsmåte

    Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.

    Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.

    Add the tomatoes, redcurrant jelly, worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.

    At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.

    2 servings

    porsjoner

    -

    total tid
    Start matlaging

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    Ingredienser

    1½ tablespoons garlic infused olive oil

    4 spring onions (finely sliced)

    1 teaspoon dried mint

    1 teaspoon dried oregano

    ¼ teaspoon crushed chillies

    250 grams minced lamb

    1 x 400 grams can chopped tomatoes

    1 tablespoon redcurrant jelly

    1½ teaspoons Worcestershire sauce

    pinch of Maldon sea salt flakes

    grinding of pepper

    250 grams pappardelle

    fresh mint to serve (optional)

    Fremgangsmåte

    1

    Put a large pan of water on to boil for the pasta, and warm the garlic oil in a small, heavy-based pan that comes with a lid, and cook the spring onions, stirring for a minute or so.

    2

    Sprinkle in the herbs and chilli, stirring again before adding the meat. Cook for a couple of minutes, stirring, until it loses a bit of its pinkness.

    3

    Add the tomatoes, redcurrant jelly, worcestershire sauce, salt and pepper, then give a good stir and bring to a bubble. Partially cover with the lid and simmer for 20 minutes.

    4

    At the appropriate time, salt the boiling water and cook the pasta according to packet instructions (ours took eight minutes), and once cooked and drained, dress with the lamb ragù. Sprinkle a little bit of fresh mint onto each bowl to serve.