LEFTOVER LAMB RAGU OVER PAPPARDELLE

THE STOCK:

To make the stock, place the lamb bones in a large stock pot (just big enough to fit the bones – even if they are sticking out a bit.  Add the onions, garlic, carrots, and celery cover the bones with water (about 10-12 cups).  The bones can be sticking out of the water a bit.  Bring to a boil and add the salt and pepper.  Reduce the heat to a simmer and let the stock cook for 3 hours.  Occasionally push the bones deeper into the liquid (they will become softer and more pliable as they cook) and skim any fat off the top of the stock with a large spoon.

After 3 hours, remove the bones to a large bowl to cool.  Strain the stock through a fine mesh sieve.  You will need 1 cup of the stock for the ragu.  The remaining stock can be frozen in containers for up to 6 months.

When the bones are cool, remove any meat left on the bones and shred it into bite size pieces.  Set them aside for the ragu and discard the bones.

THE RAGU:

To make the ragu, heat the olive oil in a large deep skillet over medium high heat.  Add the onions, garlic, and carrots to the pan.  Cook, stirring occasionally, for 3-4 minutes until the onions are soft and fragrant.  Add the mushrooms, rosemary, and DotB Italian seasoning to the pan.  Continue cooking for 6-8 minutes, stirring occasionally, until the carrots are just tender and the mushrooms begin to lightly brown.  Stir in the tomato paste.

Add the red wine, lamb stock, gravy, canned tomatoes, black pepper, and ½ teaspoon of the salt to the pan. Bring to a boil and stirring.  Reduce to a simmer and cook for 45 minutes.  Add the lamb meat to the pan and cook for another 30-40 minutes, stirring occasionally.  Test for salt and add more as needed.

Place the pasta in the pan with tongs (directly from the pot) and toss, toss, toss, until the pasta is well coated with the sauce.  Cook for 2-3 minutes more, tossing.  Just before serving, stir in the parmesan cheese and the parsley.  If the sauce is a little thick add ¼ cup of the pasta water to the pan.

Serve in bowls garnished with more parsley and parmesan, crusty bread on the side, and a big ole glass of red!

THE HOMEMADE PASTA

2 cups flour

3 eggs

1 egg yolk

Place everything in the bowl of your food processor.  Pulse several times and then mix on medium until a ball forms.

Turn the dough onto a lightly floured countertop and knead for 2-3 minutes.  If the dough is sticky, dust with more flour.

Form the dough into a disk and wrap it in plastic wrap.  Refrigerate for 1 hour or more.

Cut the dough into 4 equal pieces.  If you have a KitchenAid pasta attachment (easiest method by far), form each piece of the dough into a thin disk and pass each through the KitchenAid pasta ‘sheet’ attachment several times, increasing the level each time starting at 2 and ending at 7, until it is paper thin (follow the KitchenAid instructions).  If you do not have a KitchenAid, you can roll the dough out by hand with a rolling pin until paper thin and almost ‘see-through’.

Cut the thin dough sheets in half or thirds (so they are the length you want the noodles to be) and then cut those sheets, lengthwise, into long, even ¾” to 1” thick noodles/strips.  Dust the noodles with flour and set aside on a baking sheet dusted with flour (so the noodles don’t stick together).  Cook the noodles in boiling salted water for 2-3 minutes until al dente in texture.