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
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Ingredients
Metric
Imperial
- 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
SAVE RECIPE
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
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