Keyword low and slow, mutton, pasta, scrag end mutton, scrag end of lamb, tagliatelle
Prep Time 5 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours5 minutesminutes
Servings 4people
Cost £
Ingredients
olive oil
600gscrag end of mutton
1onion, chopped
4garlic cloves, chopped
2bay leaves
2sprigs of rosemary, leaves freshly chopped
250mlred wine
680gjar passata (or use a 2 x tinned chopped tomato)
400gtagliatelle (or a pasta you like)
fresh parsley chopped
sea salt and ground pepper for seasoning
Instructions
Preheat oven to 150C/300F
Place an ovenproof casserole dish on high heat. Add a little olive oil, season the mutton then brown in the pan until a nice golden caramelisation - approx. 5 mins each side.Remove from the pan and set aside.
In the same pan, add the onion, garlic, bay leaves, and rosemary and cook for around 5 mins. Now, add the red wine and passata and bring it to a boil.Return the mutton to the dish, place a lid on, and place in the oven for 3 hours or until the meat is tender and falling off the bone).*You may need to add a little water if the dish is drying out.
Cook the pasta as per the packet's directions.
Take the casserole dish and place it on medium heat on the hob. Add a cup of pasta water to the dish and let it simmer.
Remove the bones from the sauce and taste for seasoning.Add the pasta, mix gently, and serve with a sprinkle of parsley.