Name: Slow-cooked lamb with pappardelle
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 1
Ingredients: 80ml (1/3 cup) extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 40.00 ml chopped fresh rosemary; 300g lamb steaks, diced; 44.40 gm tomato paste; 200ml white wine; 400g can chopped tomatoes; 62.50 ml pitted black olives, sliced; 600g pappardelle pasta; Shaved parmesan, to serve

Slow-cooked lamb with pappardelle

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Prep Time:
10 minutes

Cook Time:
85 minutes

Total Time:
95 minutes

Ingredients:

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

Instructions:

In a saucepan, warm the oil and sauté the onion, garlic, and rosemary over low heat for approximately 5 minutes, until they are tender and fragrant.
Turn up the heat to high. Add the lamb and cook while stirring for 2-3 minutes until it browns on all sides. Pour in the tomato paste and wine and bring it to a boil. Let it bubble for 1 minute, then stir in the tomatoes. Reduce the heat to low and simmer for 1 hour (if needed, add a little water or stock if it gets too dry). Mix in the olives, season with salt and pepper, and continue cooking for 15 minutes.
Prepare the pappardelle as instructed on the packet in a pot of boiling salted water. Once cooked, drain the pasta, mix it with the sauce, and garnish with shaved parmesan before serving.

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