Serves 4



500 g pappardelle pasta

3-4 cups leftover lamb shoulder (the amount really depends on how much you have leftover), shredded

1 onion, finely chopped

2 garlic cloves, minced

1/3 cup red wine

500 g good quality pasta sauce (don’t cheap out on this!)

¼ cup cream

Freshly grated parmesan

Finely chopped parsley to serve



Cook the pasta per packet instructions. Meanwhile, heat a large pan over medium heat and add a drizzle of olive oil. Throw in the onion and cook for a few minutes until soft and slightly brown. Now add the garlic and lamb and fry until the lamb becomes a little crispy.

Pour in the red wine and let this cookout for a few minutes or until it’s reduced by half. Add the pasta sauce and cream and give it all a good stir. Bring it up to a simmer, then add the pappardelle pasta. Turn off the heat and give it a really good toss. Making sure every pasta strand is coated in this beautiful ragu.

Serve it in individual bowls, or as is in the middle of the table. Top with a generous grating of parmesan and fresh parsley. Enjoy!



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