Lamb Ragù Recipe - Great British Chefs

Step 1

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

Step 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

Step 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

Step 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

Step 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