Paccheri with lamb ragù

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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.

First published in 2015





Add a dash of oil to a pan and fry the lamb mince until golden. Set aside
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
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
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
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
First published in 2015

Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.

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