Fresh Pappardelle & Homemade Braised Lamb

Roasted for hours then left to slowly cook in a fragrant broth, our Pappardelle with braised lamb and rosemary is a rich, aromatic dish, completed with a shaving of grated Pecorino just before serving.
Allergens: Celery, Eggs, Milk, Sulphur

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Kit Includes: Fresh Pappardelle (130gr for 1 portion or 260gr for 2 portions)
Homemade Lamb Ragù (200gr for 1 portion or 400gr for 2 portions)
Fresh Rosemary

Storage: Store in fridge and consume by use by date (there's around a 3-day shelf life for fresh pasta and homemade sauces).
Pasta and sauces can be frozen for up to 3 months. Cook pasta straight from frozen and add 1 – 2 minutes to the cooking time. Defrost sauce thoroughly before using then reheat according to cooking instructions.
Bring a pan of generously salted water to the boil. Once boiling, reduce to medium simmer. Add Pappardelle and cook for 2 - 3 mins until slightly “al dente”.
Warm the sauce on low heat in a separate pan until heated through. To microwave, put in a safe container, cover loosely and put on full power for 2 mins until heated through.
Add the cooked pasta and some rosemary to the sauce. Toss together until sauce coats the pasta. Spoon onto a plate and finish with grated Pecorino.
Pappardelle (Flour, Semolina, Pasteurised Eggs), Lamb Sauce (Lamb, Onion, Celery, Garlic, Carrot, Red Wine, Lamb Stock, Lamb Glace, Salt, Pepper, Marsala), Rosemary, Pecorino