Name: Slow-cooked lamb ragu with mint and anchovy pangrattato
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 4-6
Ingredients: ½ cup (125ml) extra virgin olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 1 small fennel bulb, chopped; 4 garlic cloves, crushed; 2 tbsp tomato paste; 2 rosemary sprigs; 2 fresh bay leaves; 2 thin strips of lemon peel; ½ tsp ground cinnamon; ½ cup (125ml) red wine; 750ml (3 cups) passata; ¼ cup (55g) firmly packed brown sugar; 1kg boneless trimmed lamb shoulder, cut into 5cm pieces; 400g maccheroni Calabrese pasta; 2 cloves garlic, crushed; 2 anchovy fillets, finely chopped; 1 cup (70g) sourdough breadcrumbs; 1 tbsp finely grated lemon rind; 1 tbsp finely chopped mint and flat leaf parsley; 1 tsp dried chilli flakes; Finely grated parmesan, to serve

Slow-cooked lamb ragu with mint and anchovy pangrattato

Lamb ragu pasta finished with crunchy mint and anchovy pangrattato.

Slow-cooked lamb ragu with mint and anchovy pangratto

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Serves 4-6

Prep

15M

Cook

2H 10M

Total

2H 25M

Slow-cooked until meltingly tender, this lamb ragu is the kind of pasta worth lingering over. A rich base of onion, carrot, celery and fennel is layered with garlic, rosemary, bay leaves, lemon zest, cinnamon, red wine and passata, then gently braised with lamb shoulder until the meat falls apart into the sauce. Tossed through maccheroni Calabrese, it’s hearty, deeply savoury and made for generous bowls. The finishing touch is a golden pangrattato with anchovy, mint, parsley and lemon, adding crunch, freshness and a subtle salty lift. Serve with parmesan for a comforting pasta that feels beautifully special.

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Ingredients

½ cup (125ml) extra virgin olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 small fennel bulb, chopped

4 garlic cloves, crushed

2 tbsp tomato paste

2 rosemary sprigs

2 fresh bay leaves

2 thin strips of lemon peel

½ tsp ground cinnamon

½ cup (125ml) red wine

750ml (3 cups) passata

¼ cup (55g) firmly packed brown sugar

1kg boneless trimmed lamb shoulder, cut into 5cm pieces

400g maccheroni Calabrese pasta

2 cloves garlic, crushed

2 anchovy fillets, finely chopped

1 cup (70g) sourdough breadcrumbs

1 tbsp finely grated lemon rind

1 tbsp finely chopped mint and flat leaf parsley

1 tsp dried chilli flakes

Finely grated parmesan, to serve

Method

Preheat oven to 180°C (160°C fan-forced). Heat 2 tablespoons of oil, onion, carrot, celery, fennel and garlic in a large, heavy-based saucepan over medium heat and cook for 10-12 minutes, stirring occasionally, until beginning to soften and caramelise. Add tomato paste, herbs, lemon and cinnamon, and stir 2 minutes.

Add red wine, passata and sugar and season with salt. Bring to a simmer. Add lamb and stir. Cover with a lid, place in the oven and roast for 2 hours, or until the meat is tender. Remove lamb pieces, discard the bay and rosemary leaves. Shred the lamb with two forks and return to the sauce.

Cook pasta in salted boiling water for 6–8 minutes, or until al dente. Drain and set aside.

For the pangrattato, heat remaining oil in a large frying pan over medium heat. Add garlic and anchovies and cook for 1 minute. Add breadcrumbs and cook for 2–3 minutes, stirring until golden. Take off the heat, add lemon and herbs and stir.

Add pasta to the ragu and stir to combine. Divide between bowls and serve topped with pangrattato, chilli flakes and parmesan.

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Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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