Ingredients
- 1 kg mutton
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 ripe tomatoes, finely chopped
- 50 g wine
- 150 g water
- 1 cinnamon stick
- Olive oil
- Salt
- Pepper
- Sweet paprika
- 500 g pappardelle pasta
Instructions for the Meat
- In a pot, heat some olive oil over medium heat and brown the meat on both sides. Once browned, transfer the meat to a bowl.
- In the same pot, sauté the onion and garlic, then add the chopped tomatoes.
- Let everything simmer together, then return the meat to the pot.
- Add the cinnamon stick, salt, pepper, paprika, wine, and water. Leave the pot uncovered for the alcohol to evaporate.
- After that, cover the pot and cook the meat for 35-40 minutes in a pressure cooker, depending on your cooker.
- If cooking without a pressure cooker, add enough water to cover the meat and simmer over medium heat until the meat is tender. Add more water if necessary.
For the Pappardelle
- In a large pot, bring water to a boil and add salt.
- Once the water is boiling, add the pappardelle and stir to prevent sticking.
- Cook for 20 minutes or until the pasta is cooked to your preference.
- Once ready, drain the pasta and return it to the pot.
- In a pan, heat 4 tablespoons of olive oil over medium heat until hot, then pour it over the pappardelle.
- If desired, you can substitute the olive oil with butter for a richer flavor.
Enjoy!
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