Mr T was doing the weekly shop and I handed him the list his first question was 'What is pappardelle' bless him.
Here's what you need and how you do it
- 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 salt
- grinding of pepper
- 250 grams pappardelle
- fresh mint to serve (optional)
- 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.