A platter full of al dente fettuccine smothered in slow cooked fall apart lamb in a rich tomato gravy topped with fresh herbs and parmesan – heaven on earth.
Serves 4 Prep Time 30 minutes Cook Time 3 hours
2 tablespoons Beef Marrow (we love Hansells) 500g stewing lamb pieces (we love Pure South) 1 large brown onion, finely chopped 2 garlic cloves, crushed 4 slices streaky bacon – finely chopped (we love Hellers) 2 medium carrots, peeled, cut into 1cm pieces 2 celery stalks, cut into 1cm pieces 1/4 cup chopped thyme (we love Superb Herb) 1 cup red wine (we love Ara) 1 tablespoons tomato paste 1x 400g cans diced tomatoes 1L beef stock 500g dried fettuccine pasta (we love Diamond) Grated parmesan cheese, to serve Handful of parsley to serve
We used a Le Creuset casserole dish to make the ragu
Heat beef marrow in a large, heavy-based saucepan over medium-high heat. Add lamb. Cook for 2 to 3 minutes until browned. Transfer to a plate.
Add onion, garlic, bacon, carrot, celery and thyme to pan. Cook, stirring occasionally, for 10 to 12 minutes or until onion has softened. Add wine. Cook for out for 1 minute. Add tomato paste, canned tomato and stock and stir to combine. Return lamb to pan and bring to the boil, reduce the heat to a simmer. Cover for 2 hours 30 minutes or until meat is tender. Set aside and keep warm.
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
Transfer to a platter. Top with lamb mixture, parsley and parmesan. Serve immediately!