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Slow-cooked lamb with pappardelle

Name: Slow-cooked lamb with pappardelle
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 8
Ingredients: 80ml (1/3 cup) extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tablespoons chopped fresh rosemary; 300g lamb steaks, diced; 2 tablespoons tomato paste; 200ml white wine; 400g can chopped tomatoes; 1/4 cup pitted black olives, sliced; 600g pappardelle pasta; Shaved parmesan, to serve

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10m

1h 25m

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Warm any cold winter's night with this comforting slow-cooked lamb with parppadelle.

80ml (1/3 cup) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons chopped fresh rosemary
300g lamb steaks, diced
2 tablespoons tomato paste
200ml white wine
400g can chopped tomatoes
1/4 cup pitted black olives, sliced
600g pappardelle pasta
Shaved parmesan, to serve

Method

1.

Heat the oil in a saucepan, add the onion, garlic and rosemary and cook over low heat for about 5 minutes or until soft and aromatic.
2.

Increase heat to high, add lamb and cook, stirring, for about 2-3 minutes or until brown on all sides. Add the tomato paste and wine and bring to the boil. Allow to bubble for 1 minute, add the tomatoes, then reduce heat to low and simmer for 1 hour (add a little water or stock if mixture is too dry). Add olives, season with salt and pepper and cook for 15 minutes.
3.

Cook pappardelle in salted, boiling water according to packet instructions. Drain, then toss with the sauce and serve with shaved parmesan.