Quick & Easy

Pappardelle with lamb and eggplant ragu

Enjoy a hearty pasta for dinner complete with salty olices, eggplant and tender lamb.
Pappardelle with Lamb and Eggplant RaguAustralian Women's Weekly



1.Remove the meat from the lamb shanks and shred coarsely.
2.Heat oil in a large non-stick frying pan; cook eggplant until browned on both sides, remove from pan.
3.Cook garlic in same pan until fragrant but not browned. Add the lamb, braising sauce and stock. Bring to the boil and simmer, uncovered, about 5 minutes or until sauce has thickened. Stir in vinegar and olives.
4.Meanwhile, cook the pappardelle in a medium pan of boiling, salted water until just tender. Drain.
5.Add pappardelle, cooked eggplant and parsley to lamb mixture, toss to combine. Season to taste with salt and pepper.

Not suitable to freeze. Not suitable to microwave.


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