Nigella Says
‘Ragout’ is French, ‘ragù’ Italian, and this meat
sauce is certainly inspired by the Sicilian combination of sweet lamb, dried
wild mint and crushed chilli flakes, though I’ve added an Anglo note with a
little redcurrant jelly. Pappardelle, those egg-rich, wide ribbons, are my
favourite here, but do choose any pasta you want. And if you can find a bit of
fresh mint to add as you serve, then go for it.
I Say
This dish works it is a quick an
easy pasta dish I browned the meat and then drained any fat off before putting
the tomatoes and other ingredients in. I think I went a little overboard on the
chilli flakes but the mint and other herbs worked very well.
If I were to do it again which I probably
will, I would perhaps use some fresh chilli to reduce the intensity of the
chilli flavour.
Ingredients
·
1.5 tablespoon(s) garlic
infused olive oil
·
4 spring onion(s) (finely sliced)
·
1 teaspoon(s) dried mint
·
1 teaspoon(s) oregano
·
¼ teaspoon(s) chillies
(crushed)
·
250 gram(s) minced lamb
·
240 gram(s) chopped
tomato(es)
·
1 tablespoon(s) redcurrant
jelly
·
1.5 teaspoon(s) worcester
sauce
·
1 pinch of salt
·
1 pinch of pepper
·
250 gram(s) pappardelle
For the serving
·
1 handful fresh mint
Method
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 spring onions,
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.
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