Braised lamb leg in a San Marzano ragu sauce with mushroom and eggplant, on pappardelle pasta, with garlic toast. Feeds two very comfortably.
Each meal includes:
- 1 pack pasta sauce 575g
- 1 pack pappardelle pasta (dried) 9oz
- 4 pieces of garlic toast
Wine pairing:
- Red - Chianti Classico or Brunello from Italy, Syrah from the Rhone Valley, Cabernet Franc from Niagara
Cooking Instructions:
Sauce - 20m in simmering water
Pasta - Cook pasta as you regularly would in salted boiling water for 7-10m for al dente
Garlic Toast - 10m in a 400F oven
