* 1lb ground lamb placed into pot as chunks with some salt and pepper in olive oil to brown all sides and then remove and set aside (remove all the oil) * 4-6 oz chopped pancetta cooked until fat is rendered and crispy * add sofrito: onion, carrot, celery, handful of chopped oyster mushrooms (seasoned with pepper) * add lamb back in and break apart then add half a bottle of red wine (I used cab). Cook down until all wine is gone. * add about half a small can of tomato paste and pinch of nutmeg and cook down until a deep red color. * 1 cup of heavy cream, 2 cups of beef stock (i used better than bouillion), 2 bay leaves and some MSG. * simmer gently until sloppy joe like consistency * add halfway cooked noodles with some pasta water and blast on high heat stirring constantly while adding cup of grated parm and then add parsley
1 Comment
Dough Recipe
* 260g 00 flour
* 20g semolina flour
* 2 whole eggs
* 4 egg yolks
* Setting 6 on atlas marcato 150 cut into pappardelle
Sauce recipe
* 1lb ground lamb placed into pot as chunks with some salt and pepper in olive oil to brown all sides and then remove and set aside (remove all the oil)
* 4-6 oz chopped pancetta cooked until fat is rendered and crispy
* add sofrito: onion, carrot, celery, handful of chopped oyster mushrooms (seasoned with pepper)
* add lamb back in and break apart then add half a bottle of red wine (I used cab). Cook down until all wine is gone.
* add about half a small can of tomato paste and pinch of nutmeg and cook down until a deep red color.
* 1 cup of heavy cream, 2 cups of beef stock (i used better than bouillion), 2 bay leaves and some MSG.
* simmer gently until sloppy joe like consistency
* add halfway cooked noodles with some pasta water and blast on high heat stirring constantly while adding cup of grated parm and then add parsley