Coco Loco

Coco Loco Cocktail Recipe by Alemré
Succulent fresh pineapple, a liquid match made in heaven with Ketel One Vodka for this delicious cocktail.

Also called Agnello Arabbiata in Italian, Agnello (translated to “Lamb”) and Arabbiata (translated to “Angry”) for it’s delicious spice, means you and the family are in for a treat. A new Italian recipe, a spicy winter warmer from Alemré.

This spicy pasta sauce is traditionally made from fresh garlic, red chilli peppers and diced tomatoes.
Try our unique spin on this traditional Italian pasta dish with rosemary and some healthy vegetables included.

 

OVERVIEW

Skill Level: Easy

Time: 20 mins prep, slow-cooked for 4 hours

Serves: 4-6 comfortably

 

 

INGREDIENTS

  • 1.2kg lamb shoulder, bone out
  • 380g dried pappardelle
  • 600g passata sauce
  • 2 carrots
  • 1 stick of celery
  • 1 brown onion
  • 6 cloves garlic
  • 8 sprigs of fresh rosemary
  • 4 large red chillies
  • 50mls canola oil
  • 100mls olive oil
  • 250mls red wine
  • Splash of Balsamic Vinegar (optional)
  • Parmesan to serve (optional)


METHOD

  1. Preheat oven to 150 degrees celsius.

  2. Peel & finely dice carrot, celery & brown onion.
     
  3. Strip rosemary sprigs & finely chop with chilli & garlic. 

  4. Season lamb shoulder with salt & pepper and set aside.

  5. In a large, heavy-based, oven-proof pan, heat the canola oil on high and seal the lamb shoulder heavily on both sides.

  6. Remove lamb from pan & set aside; turn down oven heat to medium, add olive oil, diced carrot, celery & brown onion. 

  7. Sauté vegetables until coloured and softened.

  8. Add rosemary, chilli & garlic & cook for a few minutes until fragrant (careful not to burn)

  9. Deglaze pan with red wine, allow pan to return to a simmer before adding water & pasatta.

  10. When pan returns to a simmer, add lamb shoulder, ensuring it’s submerged.
     
  11. Cover pot with a lid or foil and place the whole pan in the oven for 4 hours.

  12. Remove pan from oven. To check if the lamb is cooked, meat should shred with a fork. If not cooked, return to oven.

  13. When finished cooking, shred lamb and season with salt, pepper, sugar & a splash of balsamic vinegar to taste.

  14. Cook pappardelle in a large pot of boiling, salted water until al-dente. 

  15. Drain and add pasta into the pan with your finished lamb ragu. 

  16. Plate and serve with shaved parmesan to taste.

 

We hope you enjoyed this Italian Pasta Recipe by Alemré. 

Be sure to tag us on social media so we can feature you and share your creation @alemregroup
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