Italian slow-cooked lamb ragu Tom kerridge

Updated at: Thu, 17 Aug 2023 02:57:42 GMT

Step 1

Heat half the olive oil in a large non-stick casserole pan over a high heat

Step 2

Season the lamb with salt and pepper and colour in bat- ches in the hot oil until well browned on all sides; don't overcrowd the pan.

Step 3

Remove the lamb to a plate and set aside.

Step 4

Preheat the oven to 170°C/Fan 160°C/Gas

Step 5

Add the remaining oil to the pan, then the onions.

Step 6

Cook over a medium-high heat for 5 minutes to soften.

Step 7

Toss in the carrots, celery and garlic and cook for a further 8 minutes.

Step 8

Stir in the tomato purée and anchovies.

Step 9

Pour in the wine, scraping up any sediment stuck to the bottom of the pan.

Step 10

Let it bubble until the liquid is reduced by half, 4-5 minu- tes.

Step 11

Add the herbs, lamb stock and tinned tomatoes and return the meat to the pan.

Step 12

Put the lid on and cook in the oven for 2 hours.

Step 13

Take the casserole out of the oven, remove the lid, give it a good stir and then place the pan on the hob over a medium-low heat.

Step 14

Sim- mer gently for 1 hour to reduce and thicken the sauce.

Step 15

Remove any large herb sprigs.

Step 16

Flake the lamb with two forks in the casserole, then taste the ragu to check the seasoning.

Step 17

Bring a pan of salted water to the boil.

Step 18

Add the pappardelle and cook for 2-3 minutes until al dente; drain well.

Step 19

Serve with the ragu and Parmesan, if you like.

Step 20

To freeze the lamb ragu: Allow to cool, then freeze in two-porti- on containers.

Step 21

Defrost fully in the fridge overnight, then reheat in a saucepan over a medium heat, until hot right through.

Step 22

You may need to add a little extra liquid to loosen the ragu as you reheat it.

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