BARILLA PAPPARDELLE

WITH LAMB RAGU', GOAT CHEESE & BALSAMIC VINEGAR REDUCTION

La Collezione Pappardelle

Made with

Barilla Egg Pappardelle

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  • Prep
  • Cook
  • Skill
    Casual


  • 595
    Calories
  • 26.3g
    Total Fat
  • 27.6g
    Protein
  • 54.3g
    Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Pappardelle
  • 1 jar Barilla Napoletana sauce
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • ½ carrot, finely chopped
  • 1 stick celery, finely chopped
  • 250g lamb meat, (should or leg) diced in 1cm cubes
  • ½ glass of red wine
  • 1 bay leaf
  • 3 juniper berries
  • 150ml chicken stock
  • 80g goat cheese
  • 40ml reduction of balsamic vinegar
  • 60ml Extra Virgin Olive oil
  • Rock salt, for pasta water
  • Salt and pepper, for seasoning

Instructions

  • TO START

    In a large deep fry pan, add oil and gently cook the onions, garlic, carrots and celery.

  • BROWN THE MEAT

    Once golden, add the meat and brown, then add the wine and allow it to evaporate. Add the bay leaf and juniper berries, then the stock.

  • ADD THE SAUCE

    Simmer for 7 minutes, then add the Napoletana sauce. Season to taste.

  • COOK THE PASTA

    In a large pot, bring plenty of salted water to the boil, 7g of salt per litre of water, add the pasta and cook according to pack instructions. Leave for 2 minutes before stirring.

  • COMBINE

    Drain the pasta 2 minutes before the suggested cooking time and toss with the sauce. Add the cheese and stir together.

  • SERVE

    Serve with a drizzle of balsamic vinegar reduction.

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