Mutton with Pappardelle

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

1. 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.
2. In the same pot, sauté the onion and garlic, then add the chopped tomatoes.
3. Let everything simmer together, then return the meat to the pot.
4. Add the cinnamon stick, salt, pepper, paprika, wine, and water. Leave the pot uncovered for the alcohol to evaporate.
5. 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

1. In a large pot, bring water to a boil and add salt.
2. Once the water is boiling, add the pappardelle and stir to prevent sticking.
3. Cook for 20 minutes or until the pasta is cooked to your preference.
4. Once ready, drain the pasta and return it to the pot.
5. 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!