Meals and Courses

  • 25 g (1 oz) unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, finely chopped
  • 2 tablespoons chopped thyme
  • pinch crushed dried chillies
  • 2 garlic cloves, crushed
  • 300 g (10 oz) roasted beef, lamb, pork or poultry, shredded or cut into strips
  • 200 ml (7 fl oz) dry white wine
  • 400 g (13 oz) can tomatoes
  • 200 ml (7 fl oz) meat stock
  • 2 tablespoons roughly chopped flat leaf parsley
  • finely grated rind of 1 unwaxed lemon
  • 2 tablespoons extra virgin olive oil, plus extra if needed
  • 400 g (13 oz) dried pappardelle or homemade pappardelle using 1 quantity 3-egg Pasta Dough (see page 10)
  • salt
  • freshly grated Parmesan cheese, to serve (optional)

Melt the butter with the olive oil in a large heavy-based saucepan over a low heat. Add the onion, celery and carrot and cook for 10 minutes, stirring occasionally, until softened but not coloured. Increase the heat to high, add the thyme, chillies, garlic and meat and cook, stirring, for 30 seconds. Pour in the wine and boil rapidly for 2 minutes, then add the tomatoes and stock and season with salt.

Bring to the boil, then reduce the heat and simmer gently, uncovered, for 30–35 minutes until thickened. Remove from the heat, stir in the parsley, lemon rind and extra virgin olive oil and cover while you cook the pasta.

Cook the pasta in a large saucepan of salted boiling water until al dente: according to the packet instructions for dried pasta or 2 minutes if using fresh pasta. Drain and return to the pan. Toss in the meat sauce, adding more extra virgin olive oil, if needed. Serve immediately with a scattering of grated Parmesan, if liked.

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