Schiaffoni with Lamb Ragù
Slow braised tender lamb ragù perfect as a first course for Easter lunch.
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Ingredients for 3-4 persons:
1tsp Olitalia E/V Olive Oil
1tsp Butter
1 small Onion or Shallot finely chopped
2 Garlic Cloves
1 Carrot
1 Celery Stick (optional)
500g Lamb Steaks
1 glass of Red Wine
3tbsp Elmlea Double
1tsp Tomato Paste (kunserva)
50g Tomato Sauce (passata)
1 Knorr Lamb Cube
1/2tsp Dry Thyme
2tsp Sugar
Salt & Pepper
500g Shiaffoni or Paccheri Pasta
Directions:
In a good-sized skillet, fry the lamb steaks in the olive oil for about 3 minutes per side until they develop a crust.
In the meantime finely chop the shallot, garlic, carrot, and celery.
Remove the lamb and set aside.
Add a teaspoon of butter and fry the vegetables over medium heat until they soften up.
Add the red wine and deglaze the pan well.
Add back the lamb and season with salt, pepper, and dry thyme. The wine should be enough to almost cover the lamb. Add more if needed.
Bring to a boil, then lower the flame to the minimum setting and cover the skillet.
Simmer for 40 minutes. Check the level of the liquid, it should be fine but if it dries out a lot, add a little water or vegetable stock.
After 40 minutes remove the lamb, and add the tomato sauce, tomato paste, sugar, and the Knorr Lamb cube.
Slightly increase the heat and mix everything well to create the sauce.
In the meantime chop the lamb into small pieces discarding any bone or big pieces of fat.
Add the lamb back to the pan and stir well.
Lower the flame again to the minimum setting and cover. Slow cook for an hour. Again, check for the water level. If it dries too much add a little water or vegetable stock.
When it's almost done, boil the pasta in plenty of salted water.
Add the cream to the sauce, stir well, and add the pasta to the sauce cooking it for the last minute of cooking time.
Serve with freshly grated Pecorino Romano cheese.
