Paccheri with lamb ragù

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1
Add a dash of oil to a pan and fry the lamb mince until golden. Set aside
2
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
3
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
4
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
5
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
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