Nigella Lawson’s Pappardelle With Lamb Ragu
1 ½ tablespoons garlic flavored oil
4 scallions (finely sliced)
1 teaspoon dried mint
1 teaspoon dried oregano
¼ teaspoon red pepper flakes
8 oz ground lamb
1 x 14 oz can diced tomatoes
1 tablespoon redcurrant jelly
1 ½ teaspoons Worcestershire sauce
Pinch of salt
Grinding of pepper
8 oz pappardelle
Fresh mint to serve (optional)
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 scallions, 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.