So I had leftover braised lamb stew from Easter which I put into 2 separate quart sized freezer bags and wrote the date on them that I put them in the freezer.
Today, I took one of the bags and defrosted it while I got a large pot of fresh water on the boil. I heated the large frying pan and added about 1 tablespoon of olive oil. Then I added the defrosted braised lamb stew. I removed the large potatoes and most of the carrots and used an emulsifier to pulverize them, then added them back to the sauce. Meanwhile, I was cooking the pappardelle in salted, boiling water. The sauce was a little too thick, so I added a couple of ladels of the pasta cooking water to thin it out.
I always follow package directions on the cooking times for pasta, usually removing it from the water about a minute early. Using tongs, I add the pasta directly from the cooking water to the sauce and mix the sauce with it to coat it. Then, turn off the heat, and add about 2 large handfuls of a good grated cheese such as Parmesan or Pecorino. I prefer the Pecorino as it adds a very nice element to the lamb. I also added some minced parsley. Serve immediately.
The quart of pasta sauce made 6 servings of pasta. And I still have another quart in the freezer for another 6 servings.
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