[Gourmet Plus] Slow-Cooked Lamb Ragu & Fresh Fettuccine

While the lamb is roasting, bring a large saucepan of salted water to the boil. Thinly slice the pear. Finely chop the garlic. Roughly chop the rosemary. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and cook, stirring until golden brown, 3 minutes. Add the rosemary and 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.

When the lamb has 10 minutes remaining, cook the egg fettuccine in the boiling water until ‘al dente’, 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain and return to the pan. Drizzle over olive oil and toss to coat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the soffritto mix, stirring, until softened, 6-8 minutes. Add the remaining garlic, garlic & herb seasoning and tomato paste and cook until fragrant, 1 minute. Add the red wine jus, passata and beef stock pot, stir to combine and simmer until thickened, 1-2 mins. Season to taste.

To the sauce, add the reserved pasta water, fettuccine and lamb. Toss to combine and season to taste. To a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Top with the rocket leaves and pear. Season and toss to combine.