You'll never make ragu the same way again once you've tasted this delicious recipe by sardinian chef, giovanni pilu, from sydney's pilu at freshwater restaurant.
Ingredients For Pappardelle With Braised Lamb Ragu Recipe
1 L dry red wine
2 sprig Rosemary torn
2 Fresh bay leaves
2 sprig Thyme torn
10 Black peppercorns
2 kilogram Lamb shoulder cut into pieces
0.5 cup Extra virgin olive oil
1 Brown onion diced small
1 Carrot diced
1 stick Celerydiced
2 Garlic cloves sliced
1 L vegetable stock
50 gram Butter
1 Lemon, zest finely grated
1 Extra virgin olive oil *extra
100 gram Young pecorino sardo grated
1 Packet pappardelle fresh pasta
Nutrition value
508
calories per serving
32 g Fat48 g Protein5 g Carbs4 g FiberOther
Current Totals
32 g Fat
48 g Protein
5 g Carbs
4 g Fiber
MacroNutrients
Carbs
5 g
Protein
48 g
Fiber
4 g
Fats
Fat
32 g
Vitamins & Minerals
Calcium
71 mg
Iron
5 mg
Vitamin A
559 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
22 mcg
Vitamin B12
3 mcg
Vitamin C
17 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
78 mg
Manganese
1 mg
Phosphorus
371 mg
Selenium
9 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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