Paccheri with lamb ragù

servings4
50 minutes

Ingredients

  • 500g of lamb mince, coarse
  • 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
  • 300g of plum tomatoes
  • 320g of paccheri
  • 1 tsp 'nduja
  • 10g of smoked ricotta
  • 5g of mint
  • salt
  • pepper
  • extra virgin olive oil

Method

1
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
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
  • 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
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
  • 300g of plum tomatoes
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
  • 80g of paccheri
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
  • 1 tsp 'nduja
  • 10g of smoked ricotta
  • 5g of mint
  • salt
  • pepper