(Cook with Harish)
This recipe came in my mind from bolognese sauce. Bolognese is connected from the Bologna city or its people painters of the 17th century and this sauce made by ground beef mince but i told you before so many people dont like to have beef so i try to make this recipe from Lamb mince.
So lets Start Lamb pappardelle Steps by Steps
- 1 tbsp olive oil
- 2 medium onions. finely chopped
- 2 Carrots trimmed and finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely chopped
- 2-3 sprigs Rosemary , leaves picked and finely chopped
- 500g mutton mince
For the lamb bolognese sauce.
- 2 x 400g tins plum tomatoes
- small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
- 1 tsp dried oregano
- 2 fresh bay leaves
- 2 tbsp tomato puree
- 1 red chilli, deseeded and finely chopped (optional)
- 125 ml red wine
- 150 grm Fava beans
To season and serve.
- 75g Parmesan grated, plus extra to serve
- 400g pappardelle
- crusty bread, to serve (optional
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then saute for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g Lamb mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato puree, 1 deseeded and finely chopped red chilli (if using), 125ml red wine. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated Parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g pappardelle following the pack instructions.
- Drain the pappardelle and either, stir into the bolognese sauce and Fava beans , or serve the sauce on top. Serve with parmesan, the remaining basil leaves and crusty bread, if you like.
- You can Plate Your pappardelle as per your choice iam using fave beans puree.
- 100g of Fava beans
- Salt to Taste
- Lemon juice
Method Steps by steps
- Bring a large pan of salted water to the boil, blanch the Fava beans for 3 minutes
- Add the Fava beans to a blender along with a little water. Blitz the Fava beans, adding more liquid in small additions as needed. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved
- Tip the purée into a fine sieve and use the back of the ladle to push it through – this will give you a silky-smooth finish
- Taste and season with salt and a squeeze of fresh lemon juice
- Finally, cool the Fava beans purée as quickly as possible – this will prevent the colour fading.