Pappardelle with Lamb Ragu and Green Pea Mint Gremolata

Serving Size: 2 Time: 50 Minutes
Recipe by Chef Pino Di Cerbo

• Ingredients

  Ragu

  2 tablespoons Aurora extra virgin olive oil

  500 grams ground lamb

  1 small onion, diced

  1 small carrot, diced

  1 stalk celery, diced

  2 cloves garlic, minced

  1 sprig rosemary, fresh, finely chopped

  1 teaspoon hot pepper flakes, optional

  1/3 cup red wine

  398 milliliters Rodolfi Crushed Tomatoes (1 can)

  250 grams Aurora Pappardelle egg pasta

  Parmigiano, for garnish

  Frantoi Cutrera Extra Virgin Olive Oil, for garnish

  salt and freshly ground black pepper to taste

  Gremolata

  1/2 cup frozen peas

  1 tablespoon finely chopped mint

  1 tablespoon finely chopped parsley

• Directions

  Heat oil in a medium heavy bottom pot over medium high heat and add in the ground lamb. Cook until browned, stirring and breaking up occasionally for 10 minutes.

  Add in the onion, carrot, celery, garlic, rosemary and hot pepper flakes if using. Season with salt and pepper and cook for a few minutes stirring often.

  Add in the red wine and cook until it is all evaporated. Make sure to scrape the bottom of the pot.

  Stir in the crushed tomatoes then fill the can 3/4 of the way with water, rinse can and add to the pot. Simmer on low heat for approximately 30 minutes.

  Bring a large pot of slated water to a boil. Rinse the peas and add them to the pot of boil water for 30 seconds. Remove them with a sieve, drain well and set aside in a small bowl to cool. Add in the mint, parsley, lemon zest and garlic then lightly toss.

  Add the pappardelle to the boiling salted water and cook for 7 minutes to al dente.