Lamb Ragout with Pasta

Ingredients

• 800 g lamb meat (e.g., from the shank)
• 2 onions
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 100 ml dry red wine (or vegetable broth)
• 200 ml beef broth
• 400 g canned chunky tomatoes
• 3 sprigs rosemary
• 1 bay leaf
• Salt
• ground pepper
• 400 g whole wheat pasta (pappardelle)

Instructions

1. 1.

   Wash the meat, pat it dry and cut into cubes. Peel and finely chop the onions and garlic. Heat oil in a pot. Add the meat and brown on all sides over high heat.

2. 2.

   Add the onions, garlic, and tomato paste and cook for another 2 minutes. Pour in the red wine and let it reduce slightly, then add some broth and the tomatoes.

3. 3.

   Wash the rosemary, shake off excess water, and set aside one sprig for garnish. Add the remaining rosemary and bay leaf to the sauce, stir occasionally, cover, and simmer over low heat for about an hour. Add more broth if needed.

4. 4.

   About 10 minutes before the end of cooking, cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain in a colander and set aside.

5. 5.

   Remove the rosemary sprig and bay leaf from the ragout, season with salt and pepper. Arrange the pasta on plates, spoon the lamb ragout over it, and garnish with fresh rosemary before serving.