Mid Week Lamb and Mushroom Ragu with Pappardelle

Peel and finely dice the onion. Finely dice the celery and carrot. Peel and mince the garlic. Finely chop the mushrooms. Pick rosemary and thyme leaves and chop, discarding stems.

To a large pan over a medium heat add a drizzle of olive oil, onion, carrot, celery, garlic. Cook for 5 minutes, stirring often. Add chilli flakes, mushrooms and mince. Cook for 1-2 minutes until the mince starts to brown. Add diced tomatoes, paste & red wine, stock, herbs and 1 cup of water. Bring to a simmer and cook for 35-40 minutes until ragu thickens.

While the ragu is cooking, bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Divide pasta between serving bowls and top with lamb and mushroom ragu. Sprinkle over parmesan. Enjoy!

Peel and finely dice the onion. Finely dice the celery and carrot. Peel and mince the garlic. Finely chop the mushrooms. Pick rosemary and thyme leaves and chop, discarding stems.

To a large pan over a medium heat add a drizzle of olive oil, onion, carrot, celery, garlic. Cook for 5 minutes, stirring often. Add chilli flakes, mushrooms and mince. Cook for 1-2 minutes until the mince starts to brown. Add diced tomatoes, paste & red wine, stock, herbs and 1 cup of water. Bring to a simmer and cook for 35-40 minutes until ragu thickens.

While the ragu is cooking, bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Divide pasta between serving bowls and top with lamb and mushroom ragu. Sprinkle over parmesan. Enjoy!

Peel and finely dice the onion. Finely dice the celery and carrot. Peel and mince the garlic. Finely chop the mushrooms. Pick rosemary and thyme leaves and chop, discarding stems.

To a large pan over a medium heat add a drizzle of olive oil, onion, carrot, celery, garlic. Cook for 5 minutes, stirring often. Add chilli flakes, mushrooms and mince. Cook for 1-2 minutes until the mince starts to brown. Add diced tomatoes, paste & red wine, stock, herbs and 1 cup of water. Bring to a simmer and cook for 35-40 minutes until ragu thickens.

While the ragu is cooking, bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Divide pasta between serving bowls and top with lamb and mushroom ragu. Sprinkle over parmesan. Enjoy!

Peel and finely dice the onion. Finely dice the celery and carrot. Peel and mince the garlic. Finely chop the mushrooms. Pick rosemary and thyme leaves and chop, discarding stems.

To a large pan over a medium heat add a drizzle of olive oil, onion, carrot, celery, garlic. Cook for 5 minutes, stirring often. Add chilli flakes, mushrooms and mince. Cook for 1-2 minutes until the mince starts to brown. Add diced tomatoes, paste & red wine, stock, herbs and 1 cup of water. Bring to a simmer and cook for 35-40 minutes until ragu thickens.

While the ragu is cooking, bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Divide pasta between serving bowls and top with lamb and mushroom ragu. Sprinkle over parmesan. Enjoy!

Peel and finely dice the onion. Finely dice the celery and carrot. Peel and mince the garlic. Finely chop the mushrooms. Pick rosemary and thyme leaves and chop, discarding stems.

To a large pan over a medium heat add a drizzle of olive oil, onion, carrot, celery, garlic. Cook for 5 minutes, stirring often. Add chilli flakes, mushrooms and mince. Cook for 1-2 minutes until the mince starts to brown. Add diced tomatoes, paste & red wine, stock, herbs and 1 cup of water. Bring to a simmer and cook for 35-40 minutes until ragu thickens.

While the ragu is cooking, bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Divide pasta between serving bowls and top with lamb and mushroom ragu. Sprinkle over parmesan. Enjoy!

Peel and finely dice the onion. Finely dice the celery and carrot. Peel and mince the garlic. Finely chop the mushrooms. Pick rosemary and thyme leaves and chop, discarding stems.

To a large pan over a medium heat add a drizzle of olive oil, onion, carrot, celery, garlic. Cook for 5 minutes, stirring often. Add chilli flakes, mushrooms and mince. Cook for 1-2 minutes until the mince starts to brown. Add diced tomatoes, paste & red wine, stock, herbs and 1 cup of water. Bring to a simmer and cook for 35-40 minutes until ragu thickens.

While the ragu is cooking, bring a large pot of salted water to the boil. Add pasta and cook until al dente, about 9-11 minutes. Drain pasta and toss in a drizzle of olive oil (this will stop the pasta from sticking together).

Divide pasta between serving bowls and top with lamb and mushroom ragu. Sprinkle over parmesan. Enjoy!