Pappardelle With Lamb Stew - cooking recipe

Ingredients

4 oz bacon, diced
2 lb boned leg of lamb, diced in 1in. cubes
2 cloves garlic, peeled and finely chopped
2 None onions, peeled and sliced
2 tbsp tomato paste
2 tbsp all-purpose flour
1/2 cup red wine
1 stalk celery, trimmed and diced
4 None tomatoes, diced
1 tbsp thyme, finely chopped
2 sprigs sage, finely chopped
9 oz pappardelle
None None Celery leaves and sage leaves, to garnish

Preparation

Fry bacon in a dry pan until crisp, then remove. Add lamb, garlic and onions to the bacon fat and saute. Season, then stir in tomato paste and sprinkle with flour. Add red wine and 3 cups water, while stirring. Cover and simmer for 50 mins.
After 20 mins of cooking time add vegetables, herbs and bacon to the stew. Meanwhile, cook pappardelle in boiling salted water for 8 mins.
Season the stew once more and serve with the pasta. Garnish with celery and sage leaves.