AMAZING SLOW-COOKED ITALIAN LAMB RAGOUT AND PASTA
You will love this amazing dish of slow cooked (braised) meat ragout and pasta. Also, it's totally based on Jamie Oliver's "Pappardelle with amazing slow - cooked meat" as published in "Jamies Kitchen". It's truly Fantastic!!
Provided by Jamie Oliver
Categories Dinner Main Course
Time 4h30m
Number Of Ingredients 16
Steps:
- Begin by heating the olive oil in a heavy pot over a medium high heat. Once heated (oil should be shimmering), add the meat and brown on all sides. You may have to do this in two batches.
- Once the meat is browned, throw in the onions, carrots, celery and herbs. Stir and continue cooking until the veggies are softened (takes about 7-10 minutes for me). Add garlic and stir for a minute or two until the garlic fragrance is lovely, but don't overcook.
- Next, take a sip of your wine to make sure it still tastes good (optional) and pour in the two glasses of red wine.
- Now, deglaze the bottom of your pan scraping up all those goodies.
- Cook the wine down until it is mostly evaporated. It will take a bit, depending on your stove maybe 20 minutes. It should smell and look terrific by now.
- Carefully add your plum tomatoes and stir slowly and softly so as not to break them up.
- Toss in the pearl barley (if using) and stir.
- Now, cover the pieces of meat with about a 1/2 inch of water.
- Remember that cartouche that you made, wet it and then rub with oil. Place in the pot on the surface, cover and cook on simmer for three hours.
- Next, carefully remove the lid and cartouche (place it on a plate). Give the sauce a stir and check your braised meat. The meat should be "fall apart" tender.
- Also, now is a good time to throw on the pot of pasta water.
- If your meat needs additional cooking time, re-cover with the cartouche and cook another 1/2 hour.
- Now, check your seasonings and adjust with salt and pepper as required.
- Place cooked meat in a bowl and cool slightly. Next, pull the meat apart using two forks until you get it the way you desire.
- While the meat cools, you may need to continue cooking with the ragout with the lid and cartouche off your pot to reduce the sauce to the consistency you wish.
- Stir your pulled meat back into your perfect sauce. Taste! Adjust seasonings if needed.
- Your sauce is ready and the Pasta is cooking, so toss in the butter and stir until the ragout is fully mixed and shiny.
- Then throw in the cheese stir and remove from the heat.
- Drain your pasta* (saving a cup of liquid) and slide it into the ragout, tossing the pasta with the sauce until mixed (add pasta water if needed).
- Finally, garnish with a little finely chopped fresh rosemary and Parmesan. Tuck in!
SLOW COOKED LAMB NECK AND PASTA
Long and slow, allowing for concentration of flavours and a rich sauce. All from one of the cheapest cuts around
Provided by Rob63
Categories Lamb/Sheep
Time 4h5m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Brown lamb neck in olive oil.
- add stock.
- add tomatoes.
- add garlic.
- add chilli powder.
- Bring to boil.
- Simmer on stove top with lid on for 2-3 hours.
- Remove lid, simmer for 1-2 hours until meat falls from bones and sauce is thick and chunky.
- Cook pasta
- Serve sauce over pasta.
- suck meat off bones.
- Wipe sauce off chin.
Nutrition Facts : Calories 64.6, Fat 3.6, SaturatedFat 0.5, Sodium 248, Carbohydrate 8.3, Fiber 1.8, Sugar 4.2, Protein 1.1
SLOW-COOKED IRISH STEW
Middle neck or scrag end of lamb are flavoursome cuts and perfect for braising. This traditional casserole contains filling pearl barley, too
Provided by Sarah Cook
Categories Main course
Time 8h20m
Number Of Ingredients 12
Steps:
- Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
- Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
- Stir in the butter, season and serve scooped straight from the dish.
Nutrition Facts : Calories 673 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium
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