What could be more comforting than this lamb ragù recipe? With some quality ingredients, such as smoked ricotta, and cheffy techniques, Francesco Mazzei elevates a dish of humble origins to a thing of gourmet beauty. If you can get hold of it, don't forget to serve with a touch of piquant 'nduja on the side.
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Add a dash of oil to a pan and fry the lamb mince until golden. Set aside
extra virgin olive oil
500g of Welsh Lamb mince
Reduce the red wine in a saucepan by approximately two thirds. Meanwhile, sweat the celery, onion, carrot and garlic in a separate pan in a dash of olive oil. Add the rosemary, thyme and bay and cook for approximately 2 minutes
50ml of red wine
1 tbsp of celery, very finely chopped
1 tbsp of white onion, very finely chopped
1 tbsp of carrots, very finely chopped
1 garlic clove
10g of mixed herbs, rosemary, thyme and bay leaf
Add the cooked mince, red wine reduction and tomatoes to the vegetables and gently simmer for 4-6 hours - this will form the ragù and become a thick, rich, meat sauce
300g of plum tomatoes
Once ready to serve, boil the pasta until al dente. Drain well and mix into the ragù with a small amount of the pasta water. Toss or stir to coat and season to taste
80g of paccheri
Divide into bowls and serve with a spoonful of 'nduja on the side. Add a good helping of grated smoked ricotta, freshly ground pepper and fresh mint. Serve immediately
1 tsp 'nduja
10g of smoked ricotta
5g of mint
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