Pappardelle With Braised Lamb Ragu Recipe
Recipe By Australia’s Best Recipes
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.
3.7
22 Rating -
Rate
Non Vegdiet
6hr 30minstotal
30minsPrep
6hr Cook
6hr 30m.total
30m.Prep
6hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pappardelle With Braised Lamb Ragu Recipe
- 0.17 L dry red wine
- 0.33 sprig Rosemary torn
- 0.33 Fresh bay leaves
- 0.33 sprig Thyme torn
- 1.67 Black peppercorns
- 0.33 kilogram Lamb shoulder cut into pieces
- 0.08 cup Extra virgin olive oil
- 0.17 Brown onion diced small
- 0.17 Carrot diced
- 0.17 stick Celerydiced
- 0.33 Garlic cloves sliced
- 0.17 L vegetable stock
- 8.33 gram Butter
- 0.17 Lemon, zest finely grated
- 0.17 Extra virgin olive oil *extra
- 16.67 gram Young pecorino sardo grated
- 0.17 Packet pappardelle fresh pasta
Nutrition
value
value
508
calories per serving
32 g Fat48 g Protein5 g Carbs4 g FiberOther
Current Totals
- Fat32g
- Protein48g
- Carbs5g
- Fiber4g
MacroNutrients
- Carbs5g
- Protein48g
- Fiber4g
Fats
- Fat32g
Vitamins & Minerals
- Calcium71mg
- Iron5mg
- Vitamin A559mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B922mcg
- Vitamin B123mcg
- Vitamin C17mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium78mg
- Manganese1mg
- Phosphorus371mg
- Selenium9mcg
- Zinc7mg
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
Recipe By Australia’s Best Recipes