BARILLA PAPPARDELLE

WITH LAMB RAGU', GOAT CHEESE & BALSAMIC VINEGAR REDUCTION

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

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

  1. 1 TO START

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

  2. 2 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.

  3. 3 ADD THE SAUCE

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

  4. 4 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.

  5. 5 COMBINE

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

  6. 6 SERVE

    Serve with a drizzle of balsamic vinegar reduction.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies