RAGU

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For the lamb/beef

1 clove Garlic, finely chopped

1 medium Onion, finely chopped

1 tablespoon Oil

750g Lamb, flank

1 teaspoon Origanum, dried

1 teaspoon Salt

½ teaspoon Pepper

2 cups Lamb/chicken stock

For the ragu

1 tablespoon Olive oil

1 medium Onion, chopped

1 stalk Celery, chopped

1 Carrot, peeled and chopped

500g Lamb flank, cooked and shredded (see above)

½ teaspoon Salt

¼ teaspoon Freshly ground pepper

2 teaspoons Origanum, dried or

½ cup leaves fresh

½ cup Red wine

2 cups Lamb stock (use the liquid from preparing the meat above)

2 tablespoons Tomato paste

1 410g can Tomatoes

2 tablespoons Tomato ketchup

1 tablespoon Worcestershire sauce

1 tablespoon Chutney

½ cup Milk

For the pasta

1 500g packet Pappardelle or other pasta of your choice

½ cup Grated cheese (pecorino or other hard cheese)

METHOD

Prepare the lamb/beef

1. Sauté the garlic and onion in a pressure cooker.

2. Brown the meat with the onion and garlic and add the origanum, salt, pepper and lamb stock.

3. Close the pressure cooker and cook 20 minutes. Remove the pot from the heat, release the pressure and leave to cool.

4. Remove all the fat and shred the meat into small pieces.

Prepare the ragu

1. Heat a large, heavy-bottom pot over medium heat. Add the oil and heat, add the onion, celery and carrot and sauté for about 3 minutes until softened.

2. Add the shredded meat and mix well. Season with salt and pepper. Add the origanum and increase the heat so that the mixture starts to sizzle.

3. Deglaze the pot by adding the red wine and releasing all the bits on the bottom of the pot. Turn down the heat and add the stock using the liquid from lamb cooked in the pressure cooker.

4. Add the tomato paste, tomatoes (crush with a spoon to break them up), tomato ketchup, Worcestershire sauce and chutney. Add the milk and bring the mixture to a simmer. Once it is simmering turn the heat down low, allow the ragu to simmer for an hour, stirring regularly. Check seasoning once ready.

5. When ready to serve cook the pasta in a large pot of boiling, salted water. Cook the pasta for about a minute under the package’s instructed cooking time.

6. Use ½ cup of the pasta water out of the pot just before draining the pasta and add it to the ragu. Stir in the cheese.

7. Drain the pasta. Add the pasta to the ragu and toss well to combine. Allow the sauce to continue to thicken as it coats the pasta. Serve with more grated pecorino, sprinkled on top. Add a sprinkling of freshly chopped parsley to garnish and serve with a freshly baked ciabatta.

Ragu made with flank, tomatoes, onions and mirepoix with herbs and red wine and pappardelle