The secret in this lovely ragu is red currant jelly. It brings out the natural sweetness of the lamb.
1 1/2 tbs. garlic-infused olive oil
4 green onions, sliced
1 tsp. dried mint
1 tsp. dried oregano
1/4 tsp. red chili flakes
250g ground lamb
1 x 400g tin chopped tomatoes
1 tbs. red currant jelly
1 1/2 tsp. Worcestershire sauce
fresh mint to serve, optional
In a large saucepan, heat the olive oil and cook the onions for a minute or two, then stir in the mint, oregano and chili flakes. Add the lamb and brown it whilst breaking it up with a wooden spoon. Stir in the tomatoes, red currant jelly, Worcestershire sauce and a good bit of seasoning. Simmer for 20 minutes to thicken.
Cook the pappardelle in a large pot of salted water according to the package directions. Drain and toss with the ragu.