Lagman Ragù Pappardelle (Uzbek x Italian)

Method

1. Finely chop the onion, garlic and carrot, and cut the pepper into 1 cm pieces. As in lagman, a little bite from the vegetables is part of this ragù's charm.

2. Heat the olive oil in a 24 cm wide pan over medium-high heat, add the beef, spread it out and leave it for 1 minute. Break it up with a spatula and fry for 6 min, until no pink remains and brown bits form on the bottom; those bits give depth.

   Add in this stepextra virgin olive oil 1½ tbspminced beef 200 g

   medium-high heat

3. Add the onion, garlic, carrot and pepper and cook over medium heat for 6 min, until the vegetables soften.

   Add in this steponion 1garlic cloves 2carrot ½red bell pepper 1

   medium heat

4. Stir in the tomato paste, cumin, coriander, paprika and chilli flakes and fry over medium heat for 1 minute until fragrant. Add the tomatoes, water and salt, scraping up the browned bits, bring to a bubble, then lower to low heat and simmer for 15 min, until thick with a little oil glistening on top.

   Add in this steptomato paste 1 tbspground cumin 1 tspground coriander ½ tspsweet paprika 1 tspred chilli flakes ½ tspcanned chopped tomatoes 200 gwater 100 mlsalt ¾ tsp

   medium heat→low heat

5. Meanwhile bring a large pot of water (3 L) to a rolling boil over high heat, add the coarse salt and cook the pasta for 7 min (1 minute less than the packet says). Scoop out a ladle of pasta water before draining.

   Add in this steppappardelle (or tagliatelle) 180 gcoarse salt (for the pasta water) 1½ tbsp

   high heat

6. Add the drained pasta to the ragù and toss over low heat for 1 min, adding pasta water a splash at a time until the sauce clings glossily. Turn off the heat and stir in half the Parmigiano. Serve topped with the rest of the cheese and the dill.

   Add in this stepgrated Parmigiano Reggiano 30 gchopped dill 2 tbsp

   low heat