Ingredients [serves: 6]
1 pound pappardelle
1 1/2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon red pepper flakes
4 garlic cloves, smashed
1 pound ground lamb
2 roma tomatoes, diced
1 can (14 ounce) chopped tomatoes
1 tablespoon redcurrant jelly
1 1/2 teaspoon worcestershire
1/4 cup basil, sliced - for garnish
1/4 cup parmesan, shredded - for garnish
salt & pepper, to taste
Directions [total time: 45 minutes]
Set a large pot of salted water to boil.
In a large pan, add the olive oil , oregano, garlic, and red pepper flakes. Stir until fragrant.
Add in ground lamb and cook until browned.
Add the tomatoes, redcurrant jelly, and worcestershire. Salt and pepper, to taste.
Stir and bring to a simmer. Cover and simmer for 20 minutes.
Meanwhile, cook pasta to al dente. Drain and combine with lamb ragu.
Top with basil and parmesan.
inspired by: Nigella