Chunky lamb ragu with mushroom and tagliolini
WINE PAIRING: Terra del Capo Sangiovese by Anthonij Rupert
Click here for the downloadable recipe.
INGREDIENTS
5 ml olive oil (plus extra, if needed)
800 g boneless lamb chunks (cut bulk chops into cubes, discarding bones)
salt & pepper, to taste
1 onion, chopped
1 carrot, finely chopped
1 stick celery, finely chopped
3 garlic cloves, finely chopped
a few sprigs rosemary and/or thyme, stalks discarded, finely chopped
30 ml tomato paste
250 ml dry red wine
250 ml mutton stock
2 cans chopped tomatoes
250 g portabellini mushrooms, halved
500 g tagliolini or tagliatelle pasta, freshly cooked & drained, to serve
a handful fresh basil leaves, to serve
½ cup finely grated parmesan cheese, to serve
METHOD
In a large wide pot over stovetop, heat the oil and fry the lamb in two batches over high heat until slightly brown (but not fully cooked), seasoning with salt & pepper. Remove from the pot, then add the onion, carrot and celery. Turn down the heat to medium, and fry, stirring, until soft.
Add the garlic and herbs and fry for another minute, then add the tomato paste and stir. Add the wine, stock and canned tomatoes, stir and bring to a simmer.
Return the meat to the pot, add the mushrooms, stir, turn down the heat to low, cover with a lid and cook for about 2 - 2,5 hours or until the meat is very tender.
Add extra salt & pepper, if needed. Add the freshly cooked pasta to the pot and give it a gentle stir. Remove from the heat, then serve in bowls with lots of grated parmesan and some basil leaves.
