LAMB RAGU PAPPARDELLE RECIPES

Steps:

• In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
• In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Steps:

• Put the 00 flour in a mound on a clean worksurface, make a well in the centre and sprinkle in the salt. Add the eggs and yolks, then use your fingers in a swirling motion to incorporate the eggs into the flour – it should form a crumb-like mixture. Bring this together using the palms of your hands to make a firm dough, then knead for 10 minutes until smooth. Wrap in clingfilm, then chill for at least 1 hour. Remove from the fridge 1 hour before use.
• Put the rosemary, garlic, anchovy fillets and vinegar into a food processor and blitz to a green sauce.
• Season the lamb neck well and dust with the flour. Heat the vegetable oil in a large casserole, brown the lamb neck all over until golden, then remove to a plate. Add the white wine to deglaze the pan and reduce until the liquid evaporates. Put the lamb neck back in along with the green sauce and top up with chicken stock to just cover. Bring to the boil, then turn down to the lowest heat and gently simmer for 3 hours.
• Put the pasta through a pasta machine – starting from the widest setting, to the penultimate setting – it should be the thickness of a 5p piece. Lightly dust a clean worksurface with flour and lay the pasta sheet out. Using a sharp knife, cut the pasta widthways into 3cm-wide ribbons. Dust lightly with flour and set aside.
• The lamb should now be falling off the bone. Remove from the pan and reduce the sauce until thickened. Use two forks to shred the meat, being wary of small bones, then tip the meat back into the sauce. Keep warm.
• Cook the papardelle in a large pan of boiling salted water for 2-3 minutes or until al dente. Use tongs to tip the pasta into the sauce, add the olive oil and enough pasta cooking water to coat, then serve.